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Banana bread
Nb persons: 0
Yield: 2 loaves (32 servings)
Preparation time:
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| banana bread Rated : by 5 people Rate and Comment Makes: 2 loaves (32 servings) Prep: 15 minutes Bake: 50 minutes Share Save to Recipe Box Print ingredients | |
| 2 cups | all-purpose flour |
| 1 cup | sugar |
| 2 teaspoons | baking powder |
| 1/2 teaspoon | baking soda |
| 1/4 teaspoon | salt |
| 1 cup | mashed ripe banana, (2 to 3 medium) |
| 1/2 cup | margarine, softened |
| butter, alternative | |
| 3 tablespoons | milk |
| 2 | eggs |
| 1 cup | toasted walnuts |
directions
1. In a large mixing bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed ripe banana, margarine or butter, and milk. Beat with an electric mixer on low speed until blended. Beat on high speed for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in walnuts.
2. Pour into two greased 8x4x2-inch loaf pans. Bake in a 350 degree F oven for 50 to 60 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool 10 minutes. Remove from pans; cool thoroughly on wire racks. Wrap and store overnight, for easier slicing. Makes 2 loaves (32 servings).
Make-Ahead Tip: Up to 1 month ahead, make and bake banana bread. Cool completely. Place each loaf in a freezer bag and freeze for up to 1 month. Thaw for 1 hour at room temperature before using.
nutrition facts
Servings Per Recipe 2 loaves (32 servings) Calories115, Total Fat (g)6, Saturated Fat (g)1, Cholesterol (mg)13, Sodium (mg)101, Carbohydrate (g)15, Fiber (g)1, Protein (g)2, Vitamin A (DV%)4, Vitamin C (DV%)2, Calcium (DV%)3, Iron (DV%)3, Percent Daily Values are based on a 2,000 calorie diet
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