Southbound Banana Bread
I first made this recipe when sailing on ships from Panama to Alaska. We would pick the bananas in Panama and wouldn't make the bread until we were southbound from Alaska (about two weeks later when the bananas were very ripe). Hence the title "Southbound Banana Bread"
- Preparing Time: 25 minutes
- Total Time: 1 hour and 25 minutes
- Served Person: 10
bread
breakfast
bake
american
banana
fall
sweet
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- 2 cups flour
- 1 1/2 teaspoons vanilla extract
- 1 stick butter
- 1 each egg
- 1 cup walnuts chopped
- 3 each bananas very ripe
- Carbohydrate 39.4498036677122 g
- Cholesterol 89.174 mg
- Fat 35.4357353395578 g
- Fiber 1.77080665742771 g
- Protein 4.15669600253832 g
- Saturated Fat 18.0429847336887 g
- Serving Size 1 1 Serving (131g)
- Sodium 5782.97524937485 mg
- Sugar 37.6789970102845 g
- Trans Fat 2.72686893391897 g
- Calories 476 calories
Preheat oven to 350 F. Butter bread pan and coat with flour. Mix flour, salt & baking soda. Cream butter & sugar. Mix in egg & vanilla. Mix in bananas and nuts. Add flour mixture. Mix all ingredients together thoroughly. Pour in bread pan. Bake at 350 F for approx. 1 hour or until a toothpick can be extracted cleanly from the bread.
