Silver Palate Banana Bread

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 284.3
  • Total Fat: 7.2 g
  • Cholesterol: 44.8 mg
  • Sodium: 285.7 mg
  • Total Carbs: 51.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.0 g

View full nutritional breakdown of Silver Palate Banana Bread calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

This banana bread was really delicious! The texture was soft and light compared to CI's version. It may have been a little too light for banana bread standards, but that's because while the butter, sugar and eggs were creaming, I was trying to multitask by doing dishes at the same time and left the mixer running a lot longer than usual. If you're into dense and chewy, I would try this recipe using the muffin method by melting the butter instead of creaming (or just not overcream like me..haha) because the flavour was amazing! (excerpt from obsessedwithbaking.com) This banana bread was really delicious! The texture was soft and light compared to CI's version. It may have been a little too light for banana bread standards, but that's because while the butter, sugar and eggs were creaming, I was trying to multitask by doing dishes at the same time and left the mixer running a lot longer than usual. If you're into dense and chewy, I would try this recipe using the muffin method by melting the butter instead of creaming (or just not overcream like me..haha) because the flavour was amazing! (excerpt from obsessedwithbaking.com)
Number of Servings: 9

Ingredients

    3/4 c granulated sugar
    2 eggs
    1 c unbleached all-purpose flour
    1 t baking soda
    1/2 t salt
    1 c whole wheat flour (I used all purpose)
    3 large ripe bananas, mashed (1 1/4 cups - 1 1/2 cups)
    1 t vanilla extract
    1/2 c walnuts, coarsely chopped

Directions

1. Preheat oven to 350. Grease 9 x 5 x 3 inch loaf pan. (I used a bundt pan)
2. Mix flour, soda, salt together
3. Mash bananas with a fork, add vanilla to the banana mixture.
4. Cream butter and sugar together until fluffy. Add eggs, one at a time and beat.
5. Alternately add dry and wet ingredients to butter mixture, beginning and ending with the dry (dry-wet-dry-wet-dry)
6. Pour into pan. Bake 50-60 min, or until cake tester comes out clean (I look for a few mini moist crumbs). Cool in pan 10 min, then on rack.

Serving Size: 9 1"x5" loaf pieces (5"x9" loaf pan)

Number of Servings: 9

Recipe submitted by SparkPeople user LINDSMWILLIAMS.

Rate This Recipe