Try this Banana Crunch Bread recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 deg. Beat bananas, sugar and eggs together until light. Stir in milk. Add sifted dry ingredients and mix thoroughly. Stir in melted butter, vanilla and nuts. Pour into 1 standard or 2 smaller bake pans and bake one hour or until done. Baking time may need to be reduced for smaller pans. Done when tooth pick tests dry. Cool thoroughly before slicing. [I generally double this recipe, and it freezes very well.] >From: Billy Hatcher <0002040826@mcimail.com> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe NOTES : The following is the best (and most forgiving) banana bread recipe Ive come across. Dont recall where I got the original, but have modified it quite a bit, so it is pretty much my own. I use it if I happen to have some grossly over ripe bananas on hand, and if not, try to go to a grocery which has a mark down produce section for them. The key to really good banana flavor is using very, very ripe bananas. If it is almost black, mushy and oozing juice, it is perfect for the bread. Enjoy!
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Serving Size: 1 Serving (1652g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5766 | ||
Calories from Fat: 2104 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 233.7g | 312 % | |
Saturated Fat 76.4g | 382 % | |
Monounsaturated Fat 90.7g | ||
Polyunsanturated Fat 49g | ||
Cholesterol 2313mg | 712 % | |
Sodium 1949mg | 67 % | |
Potassium 1147.4mg | 30 % | |
Total Carbohydrate 838.7g | 247 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 829.8g | ||
Protein 96.6g | 138 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5766
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