Banana Bread (Better Homes & Gardens)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 212.8
- Total Fat: 5.9 g
- Cholesterol: 37.6 mg
- Sodium: 278.9 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 1.3 g
- Protein: 4.1 g
View full nutritional breakdown of Banana Bread (Better Homes & Gardens) calories by ingredient
Introduction
Copyright 1989 It is a great Bread for the bananas that don't quiet make it to the smoothie maker. Copyright 1989 It is a great Bread for the bananas that don't quiet make it to the smoothie maker.Number of Servings: 10
Ingredients
-
1 3/4 flour
2/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup mashed ripe banana (2 to 3 medium bananas)
1/3 cup Country Crock Light in the tub
2 Tbls milk
2 medium eggs
1/4 cup chopped walnuts
(The nutrition info is for the exact ingredients listed.)
Directions
Oven 350
In a large mixer bowl combine 1 cup of the flour, the sugar baking powder, baking soda, and salt. Add mashed banana, margarine and milk. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add eggs and remaining flour; bean till blended. Stir in nuts.
Pour batter into a greased 8X4X2-inch loaf pan. Bake in a 350 oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. (It is still good warm though.) Makes 1 loaf (10 slices about 3/4 inch thick.)
Number of Servings: 10
Recipe submitted by SparkPeople user TMYERS3305.
In a large mixer bowl combine 1 cup of the flour, the sugar baking powder, baking soda, and salt. Add mashed banana, margarine and milk. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add eggs and remaining flour; bean till blended. Stir in nuts.
Pour batter into a greased 8X4X2-inch loaf pan. Bake in a 350 oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. (It is still good warm though.) Makes 1 loaf (10 slices about 3/4 inch thick.)
Number of Servings: 10
Recipe submitted by SparkPeople user TMYERS3305.