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    You are in: Home / Recipes / Banana Bread Recipe
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    Banana Bread

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on November 14, 2004

      Excellent banana bread. The banana bread recipe I used to use contained both oil and butter and was quite heavy. I love the texture of this one and it tastes divine. I think I'll be using this recipe from now on! Thanks.

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    • on October 04, 2004

      This recipe is extremely similar to my bf's family recipe except his doesn't use baking powder and there's a 1/2t salt. It's extremely tasty! It makes two regular loaf-sized pans.

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    • on April 14, 2002

      This recipe was similiar to other recipes that I have tried in the past but it was moist and had a lovely texture that I have often not achieved with other recipes (due to buttermilk?). I didn't use the chocolate chips though because I wasn't adventurous enough this time around. My husband brought the entire loaf into work and received many compliments on the great tasting banana bread that he shared. The one thing that I think I would do differenly next time is to avoid using a dark pan. Even though I lowered the temperature by 5 degrees F., the bottom and sides browned a bit more than I would have preferred. I did place tinfoil on the top of the bread about 10-15 minutes before the bread was done so that the top did not get too brown :)

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    Nutritional Facts for Banana Bread

    Serving Size: 1 (98 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 345.4
     
    Calories from Fat 118
    34%
    Total Fat 13.1 g
    20%
    Saturated Fat 7.7 g
    38%
    Cholesterol 55.7 mg
    18%
    Sodium 141.2 mg
    5%
    Total Carbohydrate 55.2 g
    18%
    Dietary Fiber 1.8 g
    7%
    Sugars 34.7 g
    139%
    Protein 4.4 g
    8%

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