Try this Banana Bread recipe, or contribute your own.
Suggest a better descriptionMix the wet into the dry, stir until well mixed. Pour into a prepared or nonstick loaf pan, bake at 350 degrees farenheit for about 40 minutes, test with a wooden pick. Let stand for about 5 minutes, remove from pan, cool on a rack. Note: I dont like to use refined sugar and this is fairly sweet, but if you prefer a sweeter bread, add some chopped dates or 1/4 cup sugar. Posted by jrg14@cornell.edu (Janice R. Gordon) to the Fatfree Digest [Volume 16 Issue 28] Apr. 1, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Serving Size: 1 Serving (476g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 953 | ||
Calories from Fat: 42 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 1369.7mg | 47 % | |
Potassium 1245.7mg | 33 % | |
Total Carbohydrate 211.6g | 62 % | |
Dietary Fiber 31.1g | 124 % | |
Sugars, other 180.5g | ||
Protein 33.8g | 48 % | |
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: 953
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