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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 183.1
  • Total Fat: 6.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 190.2 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.5 g

View full nutritional breakdown of Eileen's Best Banana Bread calories by ingredient
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Eileen's Best Banana Bread

Submitted by: CYCLEGIRL36

Introduction

Wonderful recipe found in Cooking Light Magazine. The recipe in the magazine uses low-fat plain yogurt instead of the sour cream but we didn't have any. It also uses 1/2 c. chopped walnuts which I didn't put in. Wonderful recipe found in Cooking Light Magazine. The recipe in the magazine uses low-fat plain yogurt instead of the sour cream but we didn't have any. It also uses 1/2 c. chopped walnuts which I didn't put in.
Number of Servings: 12

Ingredients

    3/4 c. all-purpose flour
    3/4 c. whole-wheat flour
    1/4 c. flaxseed meal
    1 tsp. baking powder
    1/2 tsp. salt
    1/2 tsp. baking soda
    1 c. mashed ripe banana
    3/4 c. sugar
    1/2 c. low-fat sour cream
    1/4 c. canol oil
    Cooking Spray

Directions

1. Preheat oven to 325 2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours nad next 4 ingredients (through baking soda) in a large bowl, stirring with a whisk. Combine banana and next 3 ingredients in a small bowl. Add banana mixture to flour mixture, stirring just until moist. 3. Spoon the batter into a 9x5-inch loaf pan coated with cooking spray. Bake at 325 for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean. Cool for 10 minutes in pan on a wire rack, and remove frompan. Cool on wire rack. Yield: 12 servings (serving size: 1 slice)

Number of Servings: 12

Recipe submitted by SparkPeople user CYCLEGIRL36.






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