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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 29, 2006

      This was the moistest recipe for banana bread I've made. I used non-fat plain yogurt instead of sour cream. This decreased the fat content but not the taste.

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    • on October 21, 2006

      Nice not to sweet banana bread. I`m not a fan of banana bread BUT my DD is the expert and she enjoyed it! I did make it in a 9X13 inch pan.

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    • on July 19, 2006

      Very nice banana bread! The pecans add a nice texture and flavor to the bread. I used a 9 x 5 glass pan, but the amount of batter was too much, so I baked the remainder in a single serving loaf pan. Baking time for my bread was the maximum given at 70 minutes. Thanks, Kittencal : )

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2006

      Made this yesterday, 7-16-06, doubled the recipe ,used Domino Pure D'Lite Sugar Blend and Splenda Brown Sugar Blend, used 1/2 tsp. salt,results couldn't have been better. Texture, moistness , taste and ease of removing from pan. Covered bottom of pan with parchment paper like you said. I let the loaves set a little over 5 minutes before removing from pan...Kitten you say it's better the second day, don't see how that's possible since it was so good the first day. Thanks for posting.

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    Nutritional Facts for Banana-Pecan Bread

    Serving Size: 1 (1165 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3754.4
     
    Calories from Fat 1694
    45%
    Total Fat 188.2 g
    289%
    Saturated Fat 82.1 g
    410%
    Cholesterol 717.6 mg
    239%
    Sodium 3045.8 mg
    126%
    Total Carbohydrate 480.3 g
    160%
    Dietary Fiber 21.6 g
    86%
    Sugars 245.0 g
    980%
    Protein 53.4 g
    106%

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