Mix all ingredients together. Let mixture rest for 10 minutes in loaf pan before baking. For a large loaf pan bake 350 for 70 minutes. 2 small loaf pans 350 for 45 minutes. My husband loves banana bread, and this is the only one he will eat. It has been passed down from his mothers side of the family for generations. I truly believe it is the setup period before baking that makes this bread a winner. Posted to Bakery-Shoppe Digest V1 #396 by Laura Harpole
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|Serving Size: 1 Serving (1565g)|
|Recipe Makes: 1|
|Calories from Fat: 1571 (34%)|
|Amt Per Serving||% DV|
|Total Fat 174.5g||233 %|
|Saturated Fat 41.5g||208 %|
|Monounsaturated Fat 49.9g|
|Polyunsanturated Fat 68.2g|
|Cholesterol 2140.3mg||659 %|
|Sodium 1752mg||60 %|
|Potassium 2318.6mg||61 %|
|Total Carbohydrate 677.7g||199 %|
|Dietary Fiber 21.6g||86 %|
|Sugars, other 656.1g|
|Protein 110.6g||158 %|
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Calories per serving: 4610
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