This banana bread recipe has been in my family forever. Whenever I need to use up bananas before they completely die, this is the recipe I reach for. It''s quick, easy, and uses ingredients I always have on hand. Don''t let the lack of extra moisture (milk,etc) fool you. This is very moist and very easy. It freezes well - actually I think it''s better if it''s been frozen and thawed!
Put bananas in mixing bowl and beat until mashed. Add rest of ingredients and mix until well blended. Bake 55 minutes at 350 in an 8" greased and floured round cake pan.
The original recipe says to use a loaf pan. I use a round cake pan because that is what works best for me.
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|Serving Size: 1 Loaf (1860g)|
|Recipe Makes: 1|
|Calories from Fat: 1266 (24%)|
|Amt Per Serving||% DV|
|Total Fat 140.6g||188 %|
|Saturated Fat 45g||225 %|
|Monounsaturated Fat 54.5g|
|Polyunsanturated Fat 26.7g|
|Cholesterol 2153.3mg||663 %|
|Sodium 1969.4mg||68 %|
|Potassium 2452.6mg||65 %|
|Total Carbohydrate 917.6g||270 %|
|Dietary Fiber 19.8g||79 %|
|Sugars, other 897.8g|
|Protein 105.4g||151 %|
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Calories per serving: 5256
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