Banana Nut Bread
Recipe was taken from "A Matter of Taste" by Trinity Lutheran Interparish School, Council Bluffs, IA
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup shortening
- 1/2 teaspoon baking soda
- 2 cups flour
- 2 each eggs beaten
- 1 1/2 teaspoons baking powder
- 1 cup bananas mashed
- 1 tablespoon sour milk (use 1 1/2 tsp lemon juice & 1 t. milk)
- 1 cup nuts chopped (i used pecans)
- Carbohydrate 55.8925193356331 g
- Cholesterol 300.273982254852 mg
- Fat 35.4811191583377 g
- Fiber 3.01337021174575 g
- Protein 12.0931161290222 g
- Saturated Fat 14.0070594252702 g
- Serving Size 1 1 Serving (203g)
- Sodium 7164.37481926143 mg
- Sugar 52.8791491238874 g
- Trans Fat 2.70652576220733 g
- Calories 572 calories
Set oven to Convection Bake at 350 degrees. Blend shortening, sugar, eggs, bananas and sour milk. Sift flour, baking powder, salt and baking soda and add to shortening mixture. Add nuts. Pour into well greased 9 1/2 x 5 1/2 inch pan and bake for 45 to 60 minutes.
