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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (130g) Recipe makes 8 servings |
||
| Calories 403 | ||
| Calories from Fat 166 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.5g | 28% | |
| Saturated Fat 8.7g | 43% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 399mg | 16% | |
| Potassium 250mg | 7% | |
| Total Carbohydrate 55.1g | 18% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 29.8g | ||
| Protein 6.3g | 12% | |
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Ingredients
- 5 tablespoons butter
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 2 egg whites
- 1 teaspoon vanilla extract
- 2 ripe mashed bananas
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup heavy cream
- 1/2 cup chopped walnuts
Directions
1
Preheat oven to 350 degrees, and spray bottom of a 9 inch round pan with non-stick cooking spray.2
Beat butter in a large bowl with an electric mixer until light and fluffy.3
Add granulated Sugar and brown sugar; Beat until well blended.4
Add egg, egg whites and vanilla; blend.5
Mix in the mashed bananas, and beat the mixture on high speed for 30 seconds.6
In a separate bowl, combine flour, baking soda, salt and baking powder.7
Add flour mixture to butter mixture alternately with the cream, ending with the flour mixture.8
Mix in the walnuts.9
Pour batter evenly into prepared 9 inch round pan (or loaf pan).10
Bake until golden brown, and toothpick inserted near the center comes out clean (About one hour).
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- Course > Breads > Quick Breads
- Course > Breakfast
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Fruit > Nuts
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Brunch
- Occasion > Taste/Mood > Sweet
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: E. Margrit
On Jun 15, 2008
This is the best banana bread my mom and I have ever had. It is a bit more like cake than bread, though, and I do recommend making it in something that is not a loaf pan (I used a 9"-square and it's good). I followed the recipe pretty exactly except I used three small-medium ripe bananas instead of the two suggested in the recipe. It seemed to give it a better flavor. I also excluded the walnuts--usually in banana bread walnuts really do add something but here I think it would have detracted from the cake-like consistency. Anyway it was delicious!
From: Adopted Parisian
On Feb 7, 2008
I followed this recipe EXACTLY, and was a bit disappointed by it. It was much drier than I would have expected. If I were to make it again, I would add a bit of oil and maybe some applesauce for more moisture. I would also not cook it quite so long.
From: KC_Cooker
On Mar 29, 2005
This was the perfect banana bread! It had the most amazing texture and the just right amount of flavor. It absolutely melts in your mouth! I used 3 small bananas. I made my bread in a loaf pan and it took about 1 hour and 15 minutes to cook, but when it was done it was perfect! Excellent!! Thanks for posting this recipe that I will use time and time again!
From: icetea
On Apr 5, 2005
very yummy!! nice flavor and great texture. dd loved it for snack at kidergarten. we did add a few milk chocolate chips. thanks for the recipe.
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