This tender cake is different from all the banana breads out there -- possibly because Jim Lahey brings his celebrated skills as a bread baker to the recipe, which we adapted from "The Sullivan Street Bakery Cookbook." The spices, molasses and dark brown sugar combine for an intense, fragrant and almost caramel-like richness, while the mix of butter and olive oil make the crumb melt in the mouth. Be sure to use very ripe bananas for the best flavor; they should be spotted with brown and soft. Featured in: The Year’s Best Baking Cookbooks, For Novices And Pros.
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|Serving Size: 1 recipe (128g)|
|Recipe Makes: 1|
|Calories from Fat: 9 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 4.1mg||1 %|
|Sodium 697mg||24 %|
|Potassium 467.2mg||12 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 21g|
|Protein 3.5g||5 %|
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Calories per serving: 111
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