Banana bread
Banana bread adapted from the Wikibooks Cookbook.
At a glance
Vegetarian · 15 minutes active preparation · 75 minutes total · snack
Method range: 12–12 servings.
Contains: wheat, gluten, milk, egg. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.
Estimated per serving
- Energy
- 1048 kJ
- Protein
- 3.9 g
- Carbs
- 38.3 g
- Fat
- 9.0 g
- Iron
- 0.5 mg
- Calcium
- 18.9 mg
- Folate
- 21.7 µg
- Vitamin C
- 1.5 mg
* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.
Ingredients
Original ingredient list
- 200 g white sugar
- 113 g butter
- 3 bananas (243–456 g peeled)
- 2 eggs (100 g)
- 250 g plain flour
- 2.3 g baking soda
- 81 g sour milk or buttermilk
- 1.5 g salt
- 4.2 g vanilla extract
- Source variation: replace sour milk/buttermilk and baking soda with ⅓ cup milk and ½ teaspoon baking powder
Nutrition weights for 12 servings. Changing the batch size keeps the per-serving nutrition the same.
- White sugar200 g
- Unsalted butter113 g
- Peeled ripe banana350 g
- Beaten egg, without shell100 g
- Plain flour250 g
- Baking powder2.3 g
- Full-cream milk82.4 g
- Non-iodised salt1.5 g
- Vanilla extract4.2 g
Method
- Heat the oven to 175°C. Lightly grease a 20 × 10 cm loaf tin using a small amount of the listed butter.
- Mash the weighed peeled bananas. Combine with the remaining butter and all other listed ingredients, then beat until mixed.
- Pour into the loaf tin and bake on the middle shelf for about 60 minutes, until a skewer inserted into the centre comes out clean.
- Cool before cutting into 12 equal slices.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
Nutrition
Macros and selected micronutrients. Select a nutrient to see which ingredients supply it.
| Nutrient | Amount | Reference comparison |
|---|---|---|
| 1048 kJCooking estimate incomplete | — | |
| 3.9 gCooking estimate incomplete | — | |
| 9.0 gCooking estimate incomplete | — | |
| 1.1 gCooking estimate incomplete | 4%AI · reported contribution only | |
| 38.3 gCooking estimate incomplete | — | |
| 19 mgCooking estimate incomplete | 2%RDI · reported contribution only | |
| 9 µgCooking estimate incomplete | 6%RDI · reported contribution only | |
| 0.5 mgCooking estimate incomplete | 3%RDI · reported contribution only | |
| 0.14 µgCooking estimate incomplete | 6%RDI · reported contribution only | |
| 22 µgCooking estimate incomplete | 5%RDI · reported contribution only | |
| 1.5 mgCooking estimate incomplete | 3%RDI · reported contribution only |
Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.
About this recipe
Editorially reviewed; not kitchen tested. Manual recipe-book release. Not opted into Autofill; no ingredient-exclusion certification or automatic portion review is claimed.
Wikibooks Cookbook contributors · CC BY-SA 4.0
Recipe text © Wikibooks contributors, licensed CC BY-SA 4.0. Original recipe and contributor history are linked on each recipe. MorselMetrics adaptations use the same licence; nutrition is calculated separately from AFCD ingredient data.
Banana Bread I — original sourceCalculation assumptions & recipe adaptations
Uses the source’s documented milk-and-baking-powder variation because buttermilk is not available in this AFCD catalogue. Selects 350 g banana within the source’s 243–456 g range. Butter is unsalted; greasing uses part of the listed amount. Optional nuts are not included. Twelve slices are defined for this version. Method wording condensed. MorselMetrics adaptation licensed CC BY-SA 4.0.
Nutrition is recalculated from the named AFCD records, independently of the recipe source. Uses the source’s documented milk-and-baking-powder variation because buttermilk is not available in this AFCD catalogue. Selects 350 g banana within the source’s 243–456 g range. Butter is unsalted; greasing uses part of the listed amount. Optional nuts are not included. Twelve slices are defined for this version. Input weights are used; cooking losses and pan residue are not quantified. All listed fat is counted, so retained fat may be lower. Generic Australian foods may differ from the brands used. This is an editorial adaptation, not kitchen-tested.
- White sugar: 200 g sugar; source's gram amount retained.
- Unsalted butter: 113 g butter; source's gram amount retained.
- Peeled ripe banana: 3 bananas, source range 243–456 g; this adaptation specifies 350 g. This is an editorial recipe amount, not a measured conversion of the source quantity.
- Beaten egg, without shell: 2 eggs, 100 g; source's gram amount retained.
- Plain flour: 250 g flour; source's gram amount retained.
- Baking powder: ½ teaspoon baking powder, source’s milk variation; estimated using FSANZ AUSNUT measure 49514.
- Full-cream milk: ⅓ cup milk, interpreted as 240 ml per cup; estimated using FSANZ AUSNUT measure 45772.
- Non-iodised salt: 1.5 g salt; source's gram amount retained.
- Vanilla extract: 4.2 g vanilla extract; source's gram amount retained.
Published ingredient list (original batch)
- 200 g white sugar
- 113 g butter
- 3 bananas (243–456 g peeled)
- 2 eggs (100 g)
- 250 g plain flour
- 2.3 g baking soda
- 81 g sour milk or buttermilk
- 1.5 g salt
- 4.2 g vanilla extract
- Source variation: replace sour milk/buttermilk and baking soda with ⅓ cup milk and ½ teaspoon baking powder
AFCD attribution, data & methods
Food matches used for nutrition
- White sugar: Sugar, white, granulated or lump
- Unsalted butter: Butter, plain, no added salt
- Peeled ripe banana: Banana, cavendish, peeled, raw
- Beaten egg, without shell: Egg, chicken, whole, raw
- Plain flour: Flour, wheat, white, plain
- Baking powder: Baking powder, dry powder
- Full-cream milk: Milk, cow, fluid, regular fat (~3.5%)
- Non-iodised salt: Salt, table, non-iodised
- Vanilla extract: Vanilla bean extract