Adopted Jayceetees Banana Bread Adapted
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 253.0
- Total Fat: 9.0 g
- Cholesterol: 20.7 mg
- Sodium: 348.0 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 1.6 g
- Protein: 3.5 g
IntroductionThis banana bread was inspired by Illinois Jaycee woman Virgina Lane's recipe. Has become a family favorite. This banana bread was inspired by Illinois Jaycee woman Virgina Lane's recipe. Has become a family favorite.
*Whole Wheat Flour, 1/4 cup
*Flour, white, 2 3/4 cup
*Margarine, soft, 3/4 cup
Granulated Sugar, 1 1/2 cup
Salt, 1 tsp
Egg, fresh, whole, raw, 1 large
Banana, ripened, 5 medium (7" to 7-7/8" long)
Baking Soda, 1 1/2 tsp
Kar's Sweet 'n Salty mix, 28 gram(s)
*Ground Cinnamon, 1/8 tsp
*McCormick Pure Vanilla Extract, 1 tsp
Pinch of baking powder
Adjust the baking soda to a little bit under 1 1/2 tsp and take some of the 1tsp of salt and mix with a pinch of baking powder. The crust of the banana bread was a little tough for me. Or mix the baking powder combination with the whole wheat flour at the beginning.
Combine all the dry ingredients.
Cream the sugar and margarine together. Mix the banana, egg(s), and vanilla with a mixer. Combine the banana and sugar mixtures and then add the salt, just before pouring into the dry ingredients.
Pour half the combination into the dry ingredients and stir in the Kar's sweet and salty mix with a pinch of baking powder, if not added at the beginning. Add the remainder of the combination.
Preheat oven to 350.
Pour the batter into a 8X11X1.5 greased baking dish or spray with Pam.
Cook at 350 for 30 mins and then lower temperature to 325 to finish baking (about another 15 mins). Check for bread doneness by inserting a piece of spaghetti in the middle, and pulling out dry.
Serving Size: 18
Number of Servings: 18
Recipe submitted by SparkPeople user KPLOUNGE.