Nutritional Info

Nutrition Facts

Serving Size 1 (60g)

Calories 133
Calories from Fat 33 (25%)
Amount Per Serving %DIV
Total Fat 3.7g 6%
Saturated Fat 1.9g 10%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 64.1mg 21%
Sodium 241.1mg 10%
Potassium 187.2mg 4%
Total Carbohydrate 20.9g 7%
Dietary Fiber 2.3g 9%
Sugars 3.3g
Protein 4.7g 9%

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Recipe Description
This recipe can be doubled easily, so make two loaves to last all week. Try toasting slices and serving them with cream cheese or peanut butter.
Prep time
20 min
Cook time
1 hr 10 min
Ready In
1 hr 30 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Cup(c)  pecans, chopped
1 1/2 Cup(c)  whole wheat flour
1 Teaspoon(t)  baking powder
1 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  cinnamon, ground
1/2 Cup(c)  sugar
2 Tablespoon(T)  butter, melted
1   egg
4   ripe bananas

Preparation

Place pecans in a single layer in a jelly roli pan. Bake at 350 degrees F for 8 to 10 minutes, until lightly browned. Combine flour, baking soda, baking powder and cinnamon, in a large bowl. Combine sugar, smashed bananas and beaten egg in a small bowl. Add to flour mixture, stirring just until dry ingredients are moistened. Stir in pecans and fruit bits. Pour mixture into an 8 1/2 inch loaf pan coated with cooking spray. Bake at 350 degrees F for 55 to 60 minutes, or until a wooden pick inserted in center of bread comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan, and cool on wire rack 2 hours, or until completely cool.

Additional notes

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Nanna's Banana Bread
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