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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Banana Bread II

Source: Food Stamp Nutrition Connection

Warm and delicious.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	138.6

Total Carbs	25.9 g

Dietary Fiber	1.2 g

Sugars	10.9 g

Total Fat	3.4 g

Saturated Fat	0.6 g

Unsaturated Fat	1.6 g

Potassium	43.5 mg

Protein	2.6 g

Sodium	308.5 mg

Dietary Exchanges 3.4 Fat, 0.5 Fruits, 0.1 Meat, 0.0 Milk, 0.3 Other Carbs, 0.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 each Banana, medium, fresh 1.0
1 each eggs 2.0
2 tbsp vegetable oil 0.3333
0.3333 cup whole milk 0.3333
0.3333 cup sugar 1.0
1 tsp salt 1.0
1 tsp baking soda 0.5
0 1/2 tsp low sodium baking powder 1.5
1 1/2 cup white all purpose flour

Directions

Preheat the oven to 350 degrees.
Peel the bananas. Put them in a mixing bowl. Mash the bananas with a fork.
Add the egg, oil, milk, sugar, salt, baking soda, and baking powder. Mix well with the fork.
Slowly stir the flour into the banana mixture. Stir for 20 seconds until the flour is moistened.
Lightly grease the bread pan with a little oil, cooking spray or line it with wax paper.
Pour the batter into the bread pan.
Bake for 45 minutes until a toothpick inserted near the middle comes out clean.
Let the bread cool for 5 minutes before removing it from the pan.