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Banana Bread Recipe
Oct 29, 2010 @ 6:29 PM
Posted by
Daily Value: 23%
Servings: 8
Vegetarian
Posted by
Nutrition
Cal/Serving: 468Daily Value: 23%
Servings: 8
Vegetarian
| Fat | 25g | 39% |
| Saturated | 2g | 11% |
| Trans | 0g | 0% |
| Carbs | 57g | 19% |
| Fiber | 2g | 8% |
| Sugars | 34g | 0% |
| Protein | 6g | 12% |
| Cholesterol | 47mg | 16% |
| Sodium | 331mg | 14% |
| Calcium | 32mg | 3% |
| Magnesium | 25mg | 6% |
| Potassium | 118mg | 3% |
| Iron | 1mg | 5% |
| Zinc | 1mg | 7% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 0mg | 0% |
| Thiamin (B1) | 0mg | 9% |
| Riboflavin (B2) | 0mg | 6% |
| Niacin (B3) | 1mg | 3% |
| Vitamin B6 | 0mg | 3% |
| Folic Acid (B9) | 16µg | 4% |
| Vitamin B12 | 0µg | 2% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 3mg | 17% |
| Vitamin K | 1µg | 1% |
| Fatty acids, total monounsaturated | 16g | 0% |
| Fatty acids, total polyunsaturated | 6g | 0% |
Have a question about the nutrition data? Let us know.
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Banana bread is a great way to use overly-ripe bananas and makes a delicious breakfast bread option.
INGREDIENTS
- 1 ¾ cup flour
- 1 1/3 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 ripe bananas (you can store these in the fridge until you are ready to make the bread)
- ½ cup vegetable oil
- 1 teaspoon vanilla
- ¼ cup plus 1 tablespoon buttermilk
- 2 large eggs
- 1 cup chopped pecans (optional)
DIRECTIONS
Preheat oven to 350 degrees. Grease and flour a 9-by-5-inch pan.
Combine and set aside the flour, baking soda, sugar and salt.
In a large bowl of a mixer combine the bananas, vegetable oil, vanilla, buttermilk and eggs. Add dry ingrediants and mix until well combined. If adding nuts, do so now. Bake 1 hour and 15 minutes until loaf is golden brown and split open.
Recipe Details
Makes one large loaf.
Servings: 8
