Try this Banana Swirl Bread recipe, or contribute your own.
Suggest a better descriptionDissolve yeast in warm water. Stir in bananas, 1/4 cup sugar, salt, egg, butter and 1-3/4 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1-1/2 hours. Grease well 9 x 5 x 3 inch loaf pan. Punch down dough. Roll into rectangle, 16 x 8 inch. Mix 1/4 cup sugar with the cinnamon and sprinkle over the rectangle of dough. Roll dough up tightly, beginning at narrow side. Pinch edge of dough into roll to seal well. Place seam side down in pan. Cover; let rise until double(about 1 hour). Heat oven to 375 degrees. Bake until golden, about 35 minutes. Remove from pan, and brush top with butter. If desired, can be frosted with a confectioners sugar glaze. Recipe by: MEPMANN@aol.com Posted to recipelu-digest Volume 01 Number 259 by Yummi357@aol.com on Nov 15, 1997
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 213 | ||
Calories from Fat: 58 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 41.7mg | 13 % | |
Sodium 50.6mg | 2 % | |
Potassium 43.4mg | 1 % | |
Total Carbohydrate 39.4g | 12 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 38.3g | ||
Protein 1.3g | 2 % | |
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: 213
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