From 'The Martha Stewart Cookbook.'
Preheat oven to 350°. Butter a 9x5x3-inch loaf pan (or several smaller pans). With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, beating well. Sift dry ingredients together and combine with the butter mixture. Blend well. Add bananas, sour cream and vanilla. Stir well. Stir in nuts and pour into the prepared pan. Bake 1 hour, until a cake tester comes out clean. Turn out onto a rack to cool.
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Serving Size: 1 Serving (1285g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3920 | ||
Calories from Fat: 2971 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 330.1g | 440 % | |
Saturated Fat 186.3g | 932 % | |
Monounsaturated Fat 97.6g | ||
Polyunsanturated Fat 23.5g | ||
Cholesterol 774.4mg | 238 % | |
Sodium 58068.9mg | 2002 % | |
Potassium 1809.8mg | 48 % | |
Total Carbohydrate 217.4g | 64 % | |
Dietary Fiber 16.1g | 65 % | |
Sugars, other 201.2g | ||
Protein 40.2g | 57 % | |
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: 3920
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