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Banana Bread II
Source: Food Stamp Nutrition Connection

Warm and delicious.

Rating:
Prep Time: 30 minutes
Cook Time: 45 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Fruits , 1/2 Other Carbs , 1 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 each  Banana, medium, fresh
1 each  eggs
2 tbsp  vegetable oil
0.3333 cup  whole milk
0.3333 cup  sugar
1 tsp  salt
1 tsp  baking soda
0 1/2 tsp  low sodium baking powder
1 1/2 cup  white all purpose flour
Directions
  1. Preheat the oven to 350 degrees.
  2. Peel the bananas. Put them in a mixing bowl. Mash the bananas with a fork.
  3. Add the egg, oil, milk, sugar, salt, baking soda, and baking powder. Mix well with the fork.
  4. Slowly stir the flour into the banana mixture. Stir for 20 seconds until the flour is moistened.
  5. Lightly grease the bread pan with a little oil, cooking spray or line it with wax paper.
  6. Pour the batter into the bread pan.
  7. Bake for 45 minutes until a toothpick inserted near the middle comes out clean.
  8. Let the bread cool for 5 minutes before removing it from the pan.

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