After the banana bread is cooked cool it completely and cut off the crust, cube it and freeze it, if you don't need it right away, for easy use later!
1. Sift together the dry ingredients
Combine all liquid ingredients, including melted fat or oil.
3.Add the liquids to the dry ingredients and mix just until all the flour is moistened. The batter will look lumpy. Be careful not to over mix.
4.Pan and bake immediately . The dry and liquid mixtures may be prepared in advance, but once the mixtures are combined, the batter should be baked without delay, or loss of volume may result.
1 lb 4 oz per 7.325 x 3.625-in. loaf pan
1 lb 10 oz per 8.5 x 4.5-in. loaf pan
6. Bake at 375F (190?C), about 50 minutes (if using a hotel pan bake at 3500 for about an hour)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Bread Loave (550g)|
|Recipe Makes: 4|
|Calories from Fat: 814 (46%)|
|Amt Per Serving||% DV|
|Total Fat 90.5g||121 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 49.6g|
|Polyunsanturated Fat 26.3g|
|Cholesterol 296.1mg||91 %|
|Sodium 395.5mg||14 %|
|Potassium 1185.6mg||31 %|
|Total Carbohydrate 213.4g||63 %|
|Dietary Fiber 13.6g||55 %|
|Sugars, other 199.7g|
|Protein 39g||56 %|
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: 1782
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