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Banana Nut Bread (a Risen Bread)

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Submitted by erheyd

Banana Nut Bread (a Risen Bread) recipe

YIELD

2 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

4 ¾ 1.1
¾ 177
CUP ML SUGAR
1 5
TEASPOON ML SALT
2 2
PACKAGES PACKAGES YEAST, ACTIVE DRY
79
CUP ML EVAPORATED MILK
undiluted
79
CUP ML WATER
79
CUP ML MARGARINE
2 2
LARGE LARGE EGGS
at room temperature
1 237
CUP ML BANANAS
mashed
½ 118
CUP ML PECANS
chopped
2 1E+1
TEASPOONS ML CINNAMON
2 3E+1
TABLESPOONS ML MARGARINE
melted

Directions

In large bowl, mix 1¼ cups flour, ½ cup sugar, salt and undissolved yeast.

Heat evaporated milk, water, and margarine to 120F-130F. Margarine need not melt.

Add to dry ingredients; beat 2 minutes at medium speed of mixer.

Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes.

Stir in pecans and enough remaining flour to make stiff dough.

Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour.

Punch dough down. Divide in half; shape into loaves.

Place in 2 greased 8½ x 4 ½ x 8½ inch loaf pans. Cover; let rise until doubled, about 1 hour.

Mix remaining sugar and cinnamon. Brush loaves with melted margarine; top with sugar mixture.

Bake at 375℉ (190℃) 25 to 35 minutes. Cool.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 686g (24.2 oz)
Amount per Serving
Calories 2154 30% from fat
 % Daily Value *
Total Fat 72g 110%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 218mg 73%
Sodium 1843mg 77%
Total Carbohydrate 113g 113%
Dietary Fiber 16g 64%
Sugars g
Protein 91g
Vitamin A 45% Vitamin C 19%
Calcium 20% Iron 98%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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