Best-Ever Banana Bread Recipe
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of this bread. It really is good! —Gert Kaiser, Kenosha, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1-1/2 cups sugar
- 1 cup chopped walnuts
- 1/2 cup canola oil
- 1-3/4 cups all-purpose flour
- 2 medium ripe bananas mashed (1 cup)
- 1/4 cup plus 1 tablespoon buttermilk
- Carbohydrate 4.87010645833333 g
- Cholesterol 31.115625 mg
- Fat 23.0055066725841 g
- Fiber 0.881302083214124 g
- Protein 2.547985625 g
- Saturated Fat 8.15014916710249 g
- Serving Size 1 1 serving (59g)
- Sodium 98.1164166666667 mg
- Sugar 3.98880437511921 g
- Trans Fat 1.32032866673868 g
- Calories 229 calories
Directions In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325degrees for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf (16 slices). Originally published as Best Ever Banana Bread in Country October/November 1991, p49 Nutritional Facts 1 serving (1 slice) equals 255 calories, 12 g fat (1 g saturated fat), 27 mg cholesterol, 166 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
