Banana Bread
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 79.2
- Total Fat: 2.8 g
- Cholesterol: 2.6 mg
- Sodium: 41.1 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 0.5 g
- Protein: 1.6 g
View full nutritional breakdown of Banana Bread calories by ingredient
Introduction
Betty Crocker Cookbook Betty Crocker CookbookNumber of Servings: 48
Ingredients
-
1 1/4 c sugar
1/4 c canola harvest margerine
1/4 cup wunsweetened applesauce
4 egg whites
1 1/2 c mashed ripe bananas
1/2 cup buttermilk
1 t vanilla
2 1/2 all purpose flour
1 t soda
1 t salt
1 c chopped walnuts
Directions
Heat oven to 350. Grease bottoms only of 2 loaf pans.
(8 1/2 x 4 1/2 x 2 1/2 inches)
Mix sugar and margerine in large bowl. Stir in egs until well blended. Add bananas, buttermil and vanill. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in thenuts. Pur into pans.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min. in the pan on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room tempurature up to 4 days, or refrigerate up to 10 days.
Number of Servings: 48
Recipe submitted by SparkPeople user D3GRAHAM.
(8 1/2 x 4 1/2 x 2 1/2 inches)
Mix sugar and margerine in large bowl. Stir in egs until well blended. Add bananas, buttermil and vanill. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in thenuts. Pur into pans.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min. in the pan on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room tempurature up to 4 days, or refrigerate up to 10 days.
Number of Servings: 48
Recipe submitted by SparkPeople user D3GRAHAM.