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Banana-Crunch Bread

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YIELD

1 loaf

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 473
CUPS ML BANANAS
very ripe, mashed
2 473
CUPS ML SUGAR
4 4
LARGE LARGE EGGS
6 9E+1
TABLESPOONS ML MILK
4 946
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BAKING SODA
3 15
TEASPOONS ML BAKING POWDER
1 237
CUP ML BUTTER
or margarine, melted
2 1E+1
TEASPOONS ML VANILLA EXTRACT
1 237
CUP ML NUTS
chopped, optional

Directions

Preheat oven to 350℉ (180℃).

Beat bananas, sugar and eggs together until light.

Stir in milk.

Add sifted dry ingredients and mix thoroughly.

Stir in melted butter, vanilla and nuts.

Pour into 1 standard or 2 smaller bake pans and bake one hour or until done.

Baking time may need to be reduced for smaller pans.

Done when tooth pick tests dry.

Cool thoroughly before slicing.

Freezes well.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 507g (17.9 oz)
Amount per Serving
Calories 1642 39% from fat
 % Daily Value *
Total Fat 71g 109%
Saturated Fat 34g 168%
Trans Fat 0g
Cholesterol 335mg 112%
Sodium 1142mg 48%
Total Carbohydrate 77g 77%
Dietary Fiber 9g 38%
Sugars g
Protein 55g
Vitamin A 36% Vitamin C 17%
Calcium 18% Iron 47%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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