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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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Browse similar recipes by category
- 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: Nathan's Nana
On Feb 25, 2009
I don't like bananas so I made this for my DH. He thought it was excellent--moist and falvorful. I made it in a loaf pan.
From: Spammers
On Feb 25, 2009
I had found another recipe as well and could not decide which to try out. Since I had enough bananas I decided to make them both. This one won by a long run on moistness and flavor. However, I did not have the heavy cream so I substituted sour cream for that and added 1/2 cup of chocolate chips. Man 'o man how I ran with this pan!! THANK YOU, Juju!
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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