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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (102g) Recipe makes 20 servings |
||
| Calories 358 | ||
| Calories from Fat 144 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.1g | 24% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 7.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 42mg | 14% | |
| Sodium 301mg | 12% | |
| Potassium 114mg | 3% | |
| Total Carbohydrate 51.1g | 17% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 32.2g | ||
| Protein 4.2g | 8% | |
Ingredients
- 3 1/2 cups flour
- 3 cups sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 4 eggs
- 2/3 cup water
- 1 cup vegetable oil
- 2 cups bananas, mashed
- 1 cup pecans, chopped
Directions
1
Preheat oven to 350 degrees.2
Combine ingredients in large mixing bowl.3
Pour batter into 2 prepared bread pans or 1 prepared bundt pan.4
Bake for 1 hour or until firm and golden brown.5
Cool on wire rack for at least 15 minutes before turning bread out onto tray.
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Browse similar recipes by category
- Course > Breads > Quick Breads
- Course > Breakfast
- Main Ingredient > Fruit > Nuts
- Main Ingredient > Fruit > Tropical > Bananas
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Holiday/Event > Non-Religious
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Brunch
- Occasion > Everyday
Featured Reviews for This Recipe
From: Mountainbaby
On Nov 7, 2009
We enjoyed this so much. I used 2 tsps. of cinnamon and 2 tsps. of vanilla. Instead of nuts, I used chocolate chips. I baked it in a large bundt pan for about 1 hr. and 20 min. at 325. I suggest using Pan Release, Professional Pan Coating (Better Than Pam Spray by Kittencal) when using a bundt pan. Thanks for sharing this. It will be my go to recipe.
From: Cook85
On Oct 29, 2009
This was absolutely amazing!!! But, can I make the batter the night before and keep in the fridge and then bake in the morning? Will the batter keep well?
From: Clueless in the Kitchen
On Apr 10, 2005
Family says, "This is a keeper!" and "MMMMmmm". I halved the recipe because I lacked the bananas. I learned that one banana equals 1/2 cup and that half this recipe makes one loaf. I also substituted Splenda for the sugar--no one noticed. What an educational experience!
From: oopsmakes3
On Jan 11, 2004
very good, very easy!!! Think next time that I will not put in the nuts. Maybe cho chips, Not a real nut fan. But will make again and again Thanks
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