Banana Loaf 1968

Take a nostalgic bite into comfort with the timeless 'Banana Loaf 1968,' a classic recipe that blends simplicity with irresistible flavor. This golden loaf, made from mashed ripe bananas, a touch of brown sugar, and optional chopped nuts, delivers the perfect balance of sweetness and texture. With its moist, tender crumb and a hint of vanilla, this easy-to-make quick bread highlights pantry staples and takes just 15 minutes to prepare before baking to golden perfection. Whether enjoyed warm with butter or as a standalone treat, this banana loaf is a throwback to 1960s baking at its finest—a deliciously satisfying way to use up overripe bananas and bring a little vintage flair to your table! Perfect for breakfast, dessert, or an afternoon coffee pairing, this banana bread recipe is a must-try.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 10

Ingredients

• 250 grams All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 115 grams Unsalted butter, softened
• 150 grams Granulated sugar
• 50 grams Light brown sugar, packed
• 2 large Eggs
• 1 teaspoons Vanilla extract
• 3 medium Ripe bananas, mashed
• 2 tablespoons Milk
• 60 grams Chopped walnuts or pecans (optional)

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan or line it with parchment paper.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Stir in the mashed bananas until fully combined.

Step 6

Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Avoid overmixing.

Step 7

If using chopped nuts, fold them gently into the batter.

Step 8

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Step 10

Allow the banana loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 11

Slice and serve as is, or with butter for a classic 1968-style indulgence.

Nutrition Facts

Serving size	1056.6 grams (1056.6g)

Amount per serving	% Daily Value*
Calories	2984

Total Fat 106.80g	137%
Saturated Fat 63.20g	316%
Polyunsaturated Fat 0.00g
Cholesterol 626mg	209%
Sodium 1411mg	61%
Total Carbohydrate 472.80g	172%
Dietary Fiber 15.90g	57%
Total Sugars 245.50g
Protein 44.30g	89%

Vitamin D 95IU	475%
Calcium 211mg	16%
Iron 15mg	82%
Potassium 1820mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.7%

Protein: 5.8%

Carbs: 62.4%