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Banana Loaf

 

34

Yield

1

loaf

Prep

30

min

Cook

1

hrs

Ready

2

hrs

Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1-3/4 cups all-purpose flour
2 ¼ teaspoons baking powder
double acting
½ teaspoon salt
*
cup vegetable shortening
or 1/3 cup unsalted butter
*
cup sugar
½ teaspoon lemon zest
grated
*
2 large eggs
3 each bananas
ripe
Optional
½ cup nuts
broken
*
¼ cup apricots, dried
finely chopped
*

Directions

Set out ingredients to warm to room temperature.

Preheat oven to 350?F.

Grease bread pan.

Prepare ingredients: Grate lemon rind and set aside.

Mash bananas (you should have 1? cups).

Finely dice the apricots and nutmeats, if used.

Sift together the flour, baking powder, and salt.

Set aside.

Blend the shortening (or butter), sugar, and lemon rind until creamy, then beat in the eggs and banana pulp.

With the mixer at slow speed, add the sifted ingredients to the sugar mixture.

Increase speed to medium and beat the batter until smooth.

Fold in apricots and nutmeats.

Scrape the batter into the pan.

Bake about 1 hour or until done (a toothpick inserted in the center of the loaf should come out clean).

Turn out on a rack and cool before slicing.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 2729% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 37mg 2%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 10%
Sugars g
Protein 10g
Vitamin A 4% Vitamin C 13%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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