Banana Bread without a Loaf Pan
Banana bread made without a loaf pan is lighter and fluffier and tastes even better than banana bread made in a loaf pan.
Servings: 16 squares
Calories: 130kcal
Ingredients
- ¼ cup butter, softened
- ½ cup granulated sugar
- 4½ medium overripe* bananas (see note above) about 2 cups of mashed bananas
- 2 large eggs
- ½ teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
Instructions
- Preheat the oven to 350°F.
- Butter and flour an 8x8 square ceramic baking dish.
- Using a mixer, cream the butter and sugar together. Add the bananas and use the mixer to mash the bananas on low speed. Add the eggs and vanilla and combine. Add the baking soda and salt and combine.
- Then with a spoon, mix in the flour by hand until just combined. Do not over mix. Pour into the prepared baking dish.
- Bake for 35-40 minutes. Timing may vary if using an aluminum or glass dish, or a 9x9 dish, and depending on how hot your oven runs.A toothpick inserted in the middle should come out clean.
Video
Nutrition
Calories: 130kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 172mg | Potassium: 140mg | Fiber: 1g | Sugar: 10g | Vitamin A: 140IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg
