Banana Bread
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 118.7
- Total Fat: 1.1 g
- Cholesterol: 22.3 mg
- Sodium: 75.5 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 0.9 g
- Protein: 2.5 g
View full nutritional breakdown of Banana Bread calories by ingredient
Introduction
has sugar sprinkled over it has sugar sprinkled over itNumber of Servings: 24
Ingredients
-
-1 1/4 cups of sugar
-1/2 cups of margarine butter
-2 eggs
-1 1/2 cups of mashed ripe bananas
-1/2 cups buttermilk
-1 tsp of vanilla extract
-1 tsp of baking soda
-1 tsp of salt
Tips
add nuts or chocolate chips
Directions
-Move to rack low position so that tops of pans willl be in center of oven. Heat oven to 350 f. Grease bottoms only of 2 loaf pans
-Mix sugar and butter in large bowl. Stir in eggs until well blended. AMove oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Serving Size: 8 1 cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user MRSHUGHES27.
-Mix sugar and butter in large bowl. Stir in eggs until well blended. AMove oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Serving Size: 8 1 cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user MRSHUGHES27.