Banana Bread
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 73.2
- Total Fat: 2.8 g
- Cholesterol: 7.9 mg
- Sodium: 34.7 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 0.7 g
- Protein: 1.5 g
View full nutritional breakdown of Banana Bread calories by ingredient
Introduction
This recipe came from my first childhood sweetheart's grandma. It mkes a couple of large loaves, 2 9" cakes or 24 generous cupcakes. I put some of it into small mini muffin tins for me and made the rest up in full size ones for my family. As I was mixing the recipe, I realized it could be a lot lighter. The sugar could be reduced or substituted entirely with Splenda and the eggs could be replaced with egg substitute which would cut the calories by 12 per mini-muffin and with all the banana, you could probably cut down on the shortening too. I'll have to experiment next time. This recipe came from my first childhood sweetheart's grandma. It mkes a couple of large loaves, 2 9" cakes or 24 generous cupcakes. I put some of it into small mini muffin tins for me and made the rest up in full size ones for my family. As I was mixing the recipe, I realized it could be a lot lighter. The sugar could be reduced or substituted entirely with Splenda and the eggs could be replaced with egg substitute which would cut the calories by 12 per mini-muffin and with all the banana, you could probably cut down on the shortening too. I'll have to experiment next time.Number of Servings: 48
Ingredients
-
1/2 C shortening
3/4 C sugar
3 bananas
2 eggs, beaten
1 t vanilla
1 C buttermilk
1 t baking soda
2 C flour
1 C almonds, slivered
2/3 C dried cranberries
Directions
Preheat oven to 375 F.
Cream together shortening and sugar.
Beat eggs and cream into sugar mixture.
Mash bananas an add to sugar mixture.
Stir in vanilla.
Measure buttermilk and stir in baking soda.
Alternating, add flour and buttermilk to the banana mixture and stir well.
Stir in nuts and cranberries.
Pour into greased pans and bake 40 - 55 minutes depending on the size of the pans you use (mini muffins need about 40 minute, cakes or loaves at least 50 to 55). Test with a toothpick or cake tester.
Serving Size: 48 mini-muffins
Number of Servings: 48
Recipe submitted by SparkPeople user AURORADAWN5.
Cream together shortening and sugar.
Beat eggs and cream into sugar mixture.
Mash bananas an add to sugar mixture.
Stir in vanilla.
Measure buttermilk and stir in baking soda.
Alternating, add flour and buttermilk to the banana mixture and stir well.
Stir in nuts and cranberries.
Pour into greased pans and bake 40 - 55 minutes depending on the size of the pans you use (mini muffins need about 40 minute, cakes or loaves at least 50 to 55). Test with a toothpick or cake tester.
Serving Size: 48 mini-muffins
Number of Servings: 48
Recipe submitted by SparkPeople user AURORADAWN5.