Banana Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 172.0
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 268.1 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 2.9 g
- Protein: 2.8 g
View full nutritional breakdown of Banana Bread calories by ingredient
Introduction
Taken from Laurel's Kitchen. Modified with extra half cup of flour to substitue for 1/2 cup wheat germ. Optional to add nuts and dates)8x8 pan or bread loaf. cup cakes also (bake for shorter time) Taken from Laurel's Kitchen. Modified with extra half cup of flour to substitue for 1/2 cup wheat germ. Optional to add nuts and dates)
8x8 pan or bread loaf. cup cakes also (bake for shorter time)
Number of Servings: 12
Ingredients
-
3 very ripe bananas
juice of one lemon
1/3 cup oil or butter
1/2 cup brown sugar
2 cups whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Optional:
1 cup chopped dates (not in nutritional calculation)
1 cup chopped nuts (not in nutritional calculation)
Directions
Preheat oven to 375. Grease pan/tins
Mix together dry ingredients.
Mash banana, stir in lemon juice. Cream butter or oil together with sugar and add into banana mixture. Add this moist mixture in with the dry ingredients. This is a stiff dough/batter.
Bake for 45 minutes. If using smaller pan than bread pan, like an 8x8 or cupcake tins...check for doneness earlier.
Makes 1 loaf, 12 cupcakes, or one 8x8 cake.
This recipe if easy to modify. I have in fact modified from the original recipe. I used 2 cups of whole wheat instead of 1 1/2 cups whole wheat and 1/2 cup wheat germ. I do not always have wheat germ on hand. I have also used oat bran to substitute in for wheat germ. I have added chocolate chips, raisens, chopped apricots...you name it. so I suggest having some fun with it.
Serving Size: one loaf
Number of Servings: 12
Recipe submitted by SparkPeople user NOKADA.
Mix together dry ingredients.
Mash banana, stir in lemon juice. Cream butter or oil together with sugar and add into banana mixture. Add this moist mixture in with the dry ingredients. This is a stiff dough/batter.
Bake for 45 minutes. If using smaller pan than bread pan, like an 8x8 or cupcake tins...check for doneness earlier.
Makes 1 loaf, 12 cupcakes, or one 8x8 cake.
This recipe if easy to modify. I have in fact modified from the original recipe. I used 2 cups of whole wheat instead of 1 1/2 cups whole wheat and 1/2 cup wheat germ. I do not always have wheat germ on hand. I have also used oat bran to substitute in for wheat germ. I have added chocolate chips, raisens, chopped apricots...you name it. so I suggest having some fun with it.
Serving Size: one loaf
Number of Servings: 12
Recipe submitted by SparkPeople user NOKADA.
Member Ratings For This Recipe
-
CD3494791
