Banana Bread with Nuts
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 261.4
- Total Fat: 16.7 g
- Cholesterol: 62.2 mg
- Sodium: 96.6 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 0.9 g
- Protein: 2.9 g
View full nutritional breakdown of Banana Bread with Nuts calories by ingredient
Introduction
If I'm going to eat something *not* good for me, it's going to at least be wholesome! If I'm going to eat something *not* good for me, it's going to at least be wholesome!Number of Servings: 14
Ingredients
UNSALTED butter (2 sticks)
1 cup of granulated sugar
1 t vanilla
2 eggs, separated (whip the whites and refrigerate)
1.25 c flour
.5 t soda
.25 t salt (optional)
3/4 c mashed bananas (the riper the better)
1/2 cup chopped walnuts or pecans
Directions
Preheat Oven to 350 degrees.
Soften butter until very soft but not runny
Separate eggs. Beat egg whites until fluffy, and refrigerate.
Mix together (sifting is good but not necessary) 1.25 cups of flour and 1 t of soda and 1/2 t of salt
Beat unsalted butter with sugar until very fluffy., approximately 3-5 minutes. The last minute or so should be at the highest possible speed. Add vanilla and continue whipping until it is very light and fluffy.
Whip in egg yolks, and then bananas.
Gradually add butter to flour, making sure that you mix and beat well. There is very little leavining in this other than the air, so the air and steam will be important in helping this to rise. Add nuts at the end by hand. Fold in the egg whites, folding well (so they are mixed in, but the batter is still fluffy).
Scrape batter into a non-stick bread pan. I use a silicone one.
bread pan (@8 X 5) 45 minutes
square pan (8X8) approximately 35 minutes
Number of Servings: 14
Recipe submitted by SparkPeople user AUNTRUTH1.
Soften butter until very soft but not runny
Separate eggs. Beat egg whites until fluffy, and refrigerate.
Mix together (sifting is good but not necessary) 1.25 cups of flour and 1 t of soda and 1/2 t of salt
Beat unsalted butter with sugar until very fluffy., approximately 3-5 minutes. The last minute or so should be at the highest possible speed. Add vanilla and continue whipping until it is very light and fluffy.
Whip in egg yolks, and then bananas.
Gradually add butter to flour, making sure that you mix and beat well. There is very little leavining in this other than the air, so the air and steam will be important in helping this to rise. Add nuts at the end by hand. Fold in the egg whites, folding well (so they are mixed in, but the batter is still fluffy).
Scrape batter into a non-stick bread pan. I use a silicone one.
bread pan (@8 X 5) 45 minutes
square pan (8X8) approximately 35 minutes
Number of Servings: 14
Recipe submitted by SparkPeople user AUNTRUTH1.