Try this Banana Bread recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees F.
Lightly grease a 9 by 5 inch loaf pan.
In a large bowl combine the flour, baking soda and salt; set aside.
Mash 2 of the bananas with a fork in a smaller bowl, but make sure they are still lumpy.
With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for 3 minutes; you want a light fluffy banana cream.
Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.
Mix in the dry ingredients, just until incorporated; no need to over blend!
Fold in the mashed bananas with a rubber spatula.
Pour the batter into the prepared loaf pan.
Give the pan a good rap on the counter to get any air bubbles out.
Bake for about an hour and 15 minutes, until golden brown and a toothpick inserted into the center comes out clean.
Cool the bread in the pan for 10 minutes or so and then turn out onto a wire rack to cool completely before slicing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1328g) | ||
Recipe Makes: Servings | ||
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Calories: 4721 | ||
Calories from Fat: 3615 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 401.6g | 536 % | |
Saturated Fat 237.2g | 1186 % | |
Monounsaturated Fat 109.8g | ||
Polyunsanturated Fat 21g | ||
Cholesterol 3041.4mg | 936 % | |
Sodium 58488.1mg | 2017 % | |
Potassium 1057.5mg | 28 % | |
Total Carbohydrate 194.3g | 57 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 187.6g | ||
Protein 92.2g | 132 % | |
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: 4721
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