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Banana Nut Bread

Western.Chefs's picture
  All purpose flour 2 Cup (32 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Ripe bananas 2 Pound, pounded (4 Large)
  Fresh lemon juice 2 Tablespoon
  Unsalted butter/Margarine 1⁄4 Cup (4 tbs) (At Room Temperature)
  Granulated sugar 2⁄3 Cup (10.67 tbs)
  Firmly packed light brown sugar 2⁄3 Cup (10.67 tbs)
  Eggs 3 Large
  Vanilla 2 Teaspoon
  Low fat buttermilk 1⁄3 Cup (5.33 tbs)
  Chopped pecans 2⁄3 Cup (10.67 tbs), toasted

1. Preheat the oven to 350°F. Grease a 9" x 5" x 3" loaf pan. Onto a piece of wax paper, sift the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice. In a medium-size bowl, using a potato masher, mash the bananas with the lemon juice (you should have about 3 cups.)
2. In a large bowl, with an electric mixer set on high, cream the butter. Add the granulated sugar, then 1/3 cup of the brown sugar, the eggs, one at a time, and the vanilla, beating until fluffy.
3. Using a wooden spoon, blend in the banana mixture. Stir in the flour mixture, alternately with the buttermilk just until the flour disappears; fold in the pecans. Spoon into the pan; sprinkle with the remaining brown sugar. Bake for 1 hour or until the center is set. Cool in the pan on a rack for 5 minutes before removing.

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4038 Calories from Fat 1058

% Daily Value*

Total Fat 123 g189.1%

Saturated Fat 40 g200.1%

Trans Fat 0 g

Cholesterol 755.4 mg251.8%

Sodium 2520.2 mg105%

Total Carbohydrates 706 g235.4%

Dietary Fiber 41 g163.8%

Sugars 397.7 g

Protein 63 g125.4%

Vitamin A 55.8% Vitamin C 157.1%

Calcium 97.2% Iron 117.4%

*Based on a 2000 Calorie diet

Banana Nut Bread Recipe