What to do?
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- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 2 1/2 cups all-purpose flour
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1 cup pecans chopped
- 1 1/4 cups sugar
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk
- 1 1/2 cups bananas mashed
- Carbohydrate 273.126870299965 g
- Cholesterol 387.270833532608 mg
- Fat 224.243265146458 g
- Fiber 18.9103339177437 g
- Protein 59.9254283761769 g
- Saturated Fat 97.5811833879666 g
- Serving Size 1 1 recipe (1307g)
- Sodium 75271.5578726085 mg
- Sugar 254.216536382222 g
- Trans Fat 14.5859786764197 g
- Calories 3305 calories
Heat oven to 350º. Grease bottom only of 1 loaf pan, 9 × 5 × 3 inches. Mix sugar and butter in large bowl. Stir in eggs. Add bananas, buttermilk and vanilla until smooth. Stir in flour, baking powder, salt and baking soda just until flour is moistened. Stir in pecans. Pour into pan.Bake about 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pan. Cool completely on wire rack before slicing. Store tightly wrapped in refrigerator up to 1 week.
