Banana Nut Bread
Banana Nut Bread has always been a favorite way to use up those overripe bananas. Not only is it delicious, but it also freezes well for future use.
- Preparing Time: 30 minutes
- Total Time: 3 hours
- Served Person: 6
summer
slow cook
bread
banana
english
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
slow cooker
pescatarian
- 1/2 teaspoon salt
- 1/3 cup butter
- 1/4 teaspoon baking soda
- 1 3/4 cups all purpose flour
- 2 teaspoon baking powder
- 2/3 cup sugar
- 1/2 cup walnuts chopped
- 2 eggs well beaten
- 2 tablespoon dark corn syrup
- 3 bananas well mashed and ripe
- Carbohydrate 114.114498332595 g
- Cholesterol 379.6111775 mg
- Fat 25.2231882937316 g
- Fiber 3.35643588763825 g
- Protein 17.5399562865962 g
- Saturated Fat 9.53791629079259 g
- Serving Size 1 1 Serving (275g)
- Sodium 371.741910745711 mg
- Sugar 110.758062444957 g
- Trans Fat 2.86853984584467 g
- Calories 733 calories
?Cook Time: 2 to3 hours (High) 1. Grease and flour insdie of 4 1/2 qt Crockpot slow cooker. Cream butter in lg bowl with electric mixer until fluffy. Slowly add sugar, eggs, corn syrup and mashed bananas. Beat until smooth. 2. Sift together flour, baking powder, sald and baking soda in sm bowl. Slowly beat flour mixture into creamed mixture. Add walnuts and mix thoroughly. Pour into slow cooker. Cover, cook on HIGH 2 to 3 hours. 3. Let cool, then turn bread out onto a serving platter.
