Banana Bread Recipe

Banana Bread Recipe | Life Is Sweet As A Peach

Have you ever bought a bunch of bananas only to have them all turn brown before you can eat them? Of course you have – everybody has. But don’t throw those brown bananas away because they make the perfect banana bread! Place them in the freezer and you’ll have them on hand for this delicious breakfast bread.

Full disclosure on this one: I’m not the baker in this house. My husband is. So every once in awhile, he will bake me banana bread for breakfast during the work week, and when I asked if I could post it, he said yes as long as “I didn’t take credit for his hard work.” Hmmm mmm. haha. Boys.

Russell’s recipe is a low-fat version (and it doesn’t taste like it!) but he will make a few substitutions for me that may change the nutrition. Because I have Crohn’s Disease, whole wheat/grain products are hard on my stomach, so he will substitute white flour for whole wheat flour. But if you don’t have that problem, you can follow the below recipe as posted, and end up with low-fat, low-cholesterol bread that tastes pretty good and is a nice change of pace for breakfast or dessert.

Banana Bread Recipe


  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour (or substitute 1/2 cup more of all-purpose)
  • 2 teaspoons baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mashed banana (2 to 3 bananas)
  • 3/4 cup packed brown sugar
  • 1/4 cup fat free milk
  • 2 egg whites
  • 2 tablespoons canola oil
  • Loaf pan
  • non-stick cooking spray


  1. Preheat oven to 350 degrees and spray the loaf pan with cooking spray.
  2. In a large bowl, mix together the flour, baking powder, baking soda, pumpkin pie spice and salt. Make a well in the middle of the mixture and set aside.
  3. In another bowl, mix mashed banana, brown sugar, milk, egg whites and oil.
  4. Now, pour banana mixture into bowl with flour mixture, stirring to combine until the batter is moist. It will be slightly lumpy.
  5. Spoon mixture into loaf pan; bake for 45 to 50 minutes or until knife inserted in center comes out clean. Let loaf sit in pan for 10 minutes; then remove loaf from pan and cool on wire wrack. Storing overnight before slicing or in the refrigerator will make for cleaner slices.

I prefer to eat this cold, with a bit of sweet butter. I can’t eat breakfast before leaving for work in the morning, so any kind of breakfast that can sit out on my desk for an hour or so while I nibble at it is my favorite. So thanks, babe, for making sure I eat during the week. 🙂


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