Banana bread
A American dessert for the galley that best on calm days or at anchor, about 60 min hands-on.
- Desserts
- American
- ⏱ 60 min
- 🌊 Sea tolerance 1/5
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- All-purpose / plain flour160 g (40 g)
- Banana240 g (≈ 2 bananas) (60 g (≈ 0.5 banana))
- Eggs60 g (≈ 1 egg) (15 g)
- White sugar48 g (12 g)
- Butter48 g (12 g)
- Baking powder8 g (2 g)
Method
- Mash bananas; beat in melted butter, sugar and egg.
- Fold in flour and baking powder.
- Bake in a loaf tin at 175°C for 50 minutes — calm days only.
In the galley
- Best on calm days or at anchor — 1/5 for sea tolerance.
- Stow the main ingredients in dry stores.
- Contains: Eggs, Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 354
- protein
- 7 g
- fat
- 12 g
- carbs
- 57 g
- sugar
- 19 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes