Banana Bread
Limited nutritional benefit
Sweet quick bread made with mashed ripe bananas.
Banana bread is a quick bread of mashed ripe bananas, flour, sugar, butter and eggs, leavened with baking soda and baked in a loaf pan. Although it contains fruit, its nutrition is close to that of cake: most of its carbohydrate comes from sugar and white flour, and a 100 g slice has about 325 kcal. Very ripe bananas are sweeter, so the added sugar can be cut by a quarter.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 4.3g | 7.7% |
| Fat | 11g | 15.7% |
| Carbs | 55g | 18.3% |
| Simple Sugars | 19.25g | Estimate |
| Complex Carbs | 33.95g | Estimate |
| Fiber | 1.8g | 7.2% |
| Water | 29g | 1.2% |
| Calories | 326 | 14.5% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 6.35 | g | 31.8% |
| Monounsaturated | 3.2 | g | 12.8% |
| Polyunsaturated | 0.72 | g | 5.5% |
| Omega-3 | 0.216 | g | Estimate |
| DHA | 7 | mg | 0.8% |
| Omega-6 | 0.504 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 2.13 | mg |
| Vitamin E | 0.41 | mg |
| Selenium | 14.1 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 84.9 | mcg | 9.4% |
| vitamin B1 | 0.04 | mg | 3.3% |
| vitamin B2 | 0.088 | mg | 6.8% |
| vitamin B3 | 0.555 | mg | 3.5% |
| vitamin B6 | 0.137 | mg | 8.1% |
| vitamin B9 | 15.1 | mcg | 3.8% |
| vitamin B12 | 0.105 | mcg | 4.4% |
| vitamin C | 2.13 | mg | 2.4% |
| vitamin D | 0.21 (8 IU) | mcg | 1.4% |
| vitamin E | 0.407 | mg | 2.7% |
| vitamin K | 1.03 | mcg | 0.9% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 16.1 | mg | 1.6% |
| iron | 0.667 | mg | 3.7% |
| magnesium | 19.2 | mg | 4.8% |
| phosphorus | 66.5 | mg | 9.5% |
| potassium | 198 | mg | 7.6% |
| sodium | 302 | mg | 13.1% |
| zinc | 0.43 | mg | 3.9% |
| copper | 0.086 | mg | 9.6% |
| manganese | 0.316 | mg | 13.7% |
| selenium | 14.1 | mcg | 25.6% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 118 | mg | 16.9% | 123% |
| Isoleucine | 171 | mg | 12.2% | 95% |
| Leucine | 318 | mg | 11.6% | 87% |
| Lysine limiting | 172 | mg | 8.2% | 60% |
| Methionine | 174 | mg | 16.6% | 127% |
| Phenylalanine | 354 | mg | 20.2% | 145% |
| Threonine | 139 | mg | 13.2% | 93% |
| Tryptophan | 53 | mg | 18.9% | 134% |
| Valine | 211 | mg | 11.6% | 88% |
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Values per 100 g
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Recipe
See full recipeIngredients
- Ripe bananas 3 large (350 g peeled)
- All-purpose flour 250 g
- Sugar 180 g
- Unsalted butter, melted 100 g
- Eggs 2 large
- Baking soda 1 tsp
- Salt 1/2 tsp
- Vanilla extract 1 tsp
Instructions
- 1
Heat the oven to 175C and line a 23 x 13 cm loaf pan with baking paper.
- 2
Mash the peeled bananas with a fork until almost smooth.
- 3
Stir in the melted butter, then the sugar, eggs and vanilla until combined.
- 4
Mix the flour, baking soda and salt, and fold them into the banana mixture just until no dry flour remains.
- 5
Pour the batter into the pan and smooth the top.
- 6
Bake for 55-65 minutes until a skewer inserted in the center comes out clean, covering the top loosely with foil if it browns too fast.
- 7
Cool in the pan for 10 minutes, then turn out onto a rack and cool completely before cutting into 8 slices.