RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4084
View Recipe |
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Recipe Name: |
Banana Nut Bread - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Breads |
Used in Baskets: |
No |
Base: |
Fruit |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
1.00
Hours |
Heart Healthy: |
No |
Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.09
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
If you prefer, skip the nuts in this recpe, or you can use a different kind, like pecans. I prefer to use chocolate chips or even peanut buttter chips instead.
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Ingredients:
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Directions:
Sift dry ingredients and add 3/4 cup nuts.
Combine remaining ingredients and add to first mix. Stir only until flour is moistened. Pour into greased 9x5 loaf pan. Sprinkle remaining nuts over top.
Bake at 350 degrees for 1 hour. |
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Nutrition per Serving: |
Calories: |
602 |
Total Carbs: |
80.1 |
Net Carbs: |
0.0 |
Cholesterol: |
52.8 |
Fat: |
28.8 |
Protein: |
12.16 |
Fiber: |
1.69 |
Sodium: |
552.52 |
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