Bread, banana, prepared from recipe, made with margarine
Whole food · Baked Products
Photo: Wikipedia
A moist, dense quick bread made with ripe bananas and margarine, offering a tender crumb and a sweet, comforting aroma. Its flavor is a balance of caramelized banana and a subtle, creamy tang from the margarine. Nutritionally, it's a calorie-dense energy source, primarily from carbohydrates.
💚 Why it's loved
People love its nostalgic, home-baked flavor and incredibly moist texture that improves as the bananas ripen. It's a beloved, versatile treat that works equally well for breakfast, a snack, or a simple dessert.
⚠️ Watch-outs & how to enjoy it better
Its high carbohydrate and calorie density can contribute to blood-sugar spikes, especially for those with insulin sensitivity. To mitigate this, pair a smaller slice with a source of protein (like Greek yogurt) or healthy fat (like nut butter) to slow digestion. Using very ripe bananas can also increase the natural sugar content.
Key benefits
- Provides quick energy from its high carbohydrate content.
- Contains potassium from the banana ingredient.
- Offers a convenient, shelf-stable snack or breakfast option.
- Can be a vehicle for adding nuts or seeds for extra fiber and protein.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The chemical leavening agent most often used in banana bread recipes was first marketed in the 1840s as 'saleratus,' predating the modern term 'baking powder.'
Full nutrition (scales with serving)
| Water | 29.2 g |
| Energy | 326 kcal |
| Energy | 1364 kj |
| Protein | 4.3 g |
| Total lipid (fat) | 10.5 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 54.6 g |
| Fiber, total dietary | 1.1 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 58.0 mg |
| Potassium, K | 134 mg |
| Sodium, Na | 302 mg |
| Zinc, Zn | 0.35 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.21 mg |
| Selenium, Se | 12.1 ug |
| Vitamin C, total ascorbic acid | 1.7 mg |
| Thiamin | 0.17 mg |
| Riboflavin | 0.20 mg |
| Niacin | 1.4 mg |
| Pantothenic acid | 0.27 mg |
| Vitamin B-6 | 0.15 mg |
| Folate, total | 33.0 ug |
| Folic acid | 22.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 48.0 ug |
| Vitamin B-12 | 0.10 ug |
| Vitamin A, RAE | 106 ug |
| Retinol | 97.0 ug |
| Carotene, beta | 102 ug |
| Vitamin A, IU | 493 iu |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 1.4 g |
| SFA 18:0 | 0.76 g |
| Fatty acids, total monounsaturated | 4.5 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 4.4 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.1 g |
| PUFA 18:2 | 3.0 g |
| PUFA 18:3 | 0.14 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 43.0 mg |
| Phytosterols | 34.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.05 g |
| Threonine | 0.15 g |
| Isoleucine | 0.18 g |
| Leucine | 0.33 g |
| Lysine | 0.18 g |
| Methionine | 0.09 g |
| Cystine | 0.09 g |
| Phenylalanine | 0.22 g |
| Tyrosine | 0.15 g |
| Valine | 0.21 g |
| Arginine | 0.20 g |
| Histidine | 0.11 g |
| Alanine | 0.17 g |
| Aspartic acid | 0.28 g |
| Glutamic acid | 1.1 g |
| Glycine | 0.15 g |
| Proline | 0.38 g |
| Serine | 0.25 g |
FAQ
Why is my banana bread gummy in the middle?
This is often due to underbaking or using too much banana, which adds excess moisture. Ensure the center springs back when touched and a toothpick inserted comes out clean. Using the specified amount of mashed banana is key.
Can I use oil instead of margarine?
Yes, you can substitute a neutral oil (like canola or vegetable) for a similar fat content. The texture may be slightly different—oil often yields a moister, denser crumb compared to the creaming method used with solid margarine.
How do I store leftover banana bread?
Wrap it tightly in plastic wrap or store in an airtight container at room temperature for 2-3 days. For longer storage, freeze slices for up to 3 months. Thaw at room temperature or toast directly from frozen.