Banana Almond Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 large eggs1 cup brown sugar1/3 cup vegetable oil1-1/4 cup mashed banana (3-4 very ripe, large bananas)2 teaspoons vanilla extract3/4 teaspoon almond extract2-2/3 cup all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon salt1-1/2 teaspoon cinnamon1/2 teaspoon nutmeg1 cup sour cream or plain yogurt1/2 cup sliced almonds, optional (calcuated in this recipe)
Preheat the oven to 350 degrees.
In a medium-sized bowl, beat together the eggs, sugar, and oil. Blend in the mashed banana, vanilla, and almond extract. Stir in the cinnamon and nutmeg. Whisk together.
In a small mixing bowl, sift the flour, baking soda, baking powder, and salt. Mix quickly but thoroughly, then gently stir in the sour cream, mixing until just combined.
Pour the batter into a two cooking spray coated 9×5-inch loaf pan. Sprinkle sliced almonds on top. Bake the bread for about 35 - 50 minutes, until a cake tester inserted in the center comes out clean. If the bread begins to brown too quickly, tent it with foil after 45 minutes in the oven.
When the bread tests done, remove it from the oven and place on a rack for 15 minutes; after 15 minutes, remove the bread from its pan and place on the rack to finish cooling. Slice when it has cooled completely.
Serving Size: Makes 2 loaves (24 slices)
Number of Servings: 24
Recipe submitted by SparkPeople user XPHOENIX.
In a medium-sized bowl, beat together the eggs, sugar, and oil. Blend in the mashed banana, vanilla, and almond extract. Stir in the cinnamon and nutmeg. Whisk together.
In a small mixing bowl, sift the flour, baking soda, baking powder, and salt. Mix quickly but thoroughly, then gently stir in the sour cream, mixing until just combined.
Pour the batter into a two cooking spray coated 9×5-inch loaf pan. Sprinkle sliced almonds on top. Bake the bread for about 35 - 50 minutes, until a cake tester inserted in the center comes out clean. If the bread begins to brown too quickly, tent it with foil after 45 minutes in the oven.
When the bread tests done, remove it from the oven and place on a rack for 15 minutes; after 15 minutes, remove the bread from its pan and place on the rack to finish cooling. Slice when it has cooled completely.
Serving Size: Makes 2 loaves (24 slices)
Number of Servings: 24
Recipe submitted by SparkPeople user XPHOENIX.
Nutritional Info Amount Per Serving
- Calories: 194.4
- Total Fat: 10.9 g
- Cholesterol: 16.0 mg
- Sodium: 186.6 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 1.0 g
- Protein: 2.9 g
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