Banana Bread
Excellent! I tried the recipe back on 12/13/1991 from the "Favorite Amish Recipes" by Ken & Goldie Bontrager. Another cookbook that my husband bought for me while traveling in Amish country in Iowa. and the family loved it. Now throughout the years, Daughter Sophia and even Antonio (our son in a couple of occasions) have improvised the recipe by adding chocolate chips, any dried fruit (cranberries, raisins), nuts (almonds) or shredded coconut to their likings. We also tinker with the flour by mixing flax meal flour, almond or any other type of flour with the regular whole wheat flour. The texture of the banana bread is grainy but with the right amount of density. And oh so sweet! You'd want more. It's cheap and easy to make.
- Preparing Time: 25 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 teaspoon baking soda
- 1/2 cup shortening i use butter or coconut oil or 1/2 and 1/2 of applesauce and oil
- 3 bananas mashed the rippest the best!
- 1 pinch salt i use seasalt or kosher salt
- 1 cup brown sugar i use coconut sugar
- 2 cups whole-wheat flour one cup of the two, i mixed flax meal, almond or any other type of flour to make the two cups.
- Carbohydrate 70.7862417124947 g
- Cholesterol 44.6764048373966 mg
- Fat 22.0129312572559 g
- Fiber 5.32166656732559 g
- Protein 6.31680000005607 g
- Saturated Fat 12.2771225883408 g
- Serving Size 1 1 Serving (149g)
- Sodium 142.825833346415 mg
- Sugar 65.4645751451691 g
- Trans Fat 1.56764764198593 g
- Calories 487 calories
Mix well. Put in loaf and bake 1 hour at 350 degrees.
