Nutritional Info

Nutrition Facts

Serving Size 1 (183g)

Calories 200
Calories from Fat 27 (13%)
Amount Per Serving %DIV
Total Fat 3g 5%
Saturated Fat 1.7g 9%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 11.3mg 4%
Sodium 399.1mg 17%
Potassium 291.2mg 6%
Total Carbohydrate 33g 11%
Dietary Fiber 1g 4%
Sugars 8.1g
Protein 8.9g 18%

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Recipe Description
This is a great recipe that has been in the family for years.  It came from my Grandma Sara, whose parents used to own a restaurant.  She proudly served this banana bread to guests every week.
Prep time
20 min
Cook time
58 min
Ready In
1 hr 18 min


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  water
1/3 Cup(c)  vegetable oil
1/2 Teaspoon(t)  nutmeg
1/2 Teaspoon(t)  cinnamon
3/4 Cup(c)  banana, mashed
2 Teaspoon(t)  baking soda
1 Cup(c)  nuts, chopped
4   egg whites, or 2 extra large eggs
1/2 Cup(c)  unsweetened apple juice concentrate
2 Cup(c)  all purpose flour
1 Tablespoon(T)  water


Preheat oven to 325°F.  Coat a 9 by 5 by 2 3/4 inch loaf pan with vegetable oil or vegetable shortening.  In a large bowl, and using a hand-operated mechanical beater, whip together banana, oil eggs, concentrate and water.  Add flour, cinnamon, nutmeg and nuts to banana mixture and mix.  Stir in baking soda quickly, and then mix (28 to 30 beats).  Immediately pour batter into prepared loaf pan.  Bake 50 minutes. Make a "tent" of aluminum foil and place it over the entire loaf pan.  Bake another 7 to 8 minutes, or until a knife inserted in the center of the loaf comes out clean.  Loosen bread from pan with a knife and turn loaf onto a wire rack to cool.  To store, wrap cooled loaf in plastic and store on countertop or freeze.

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