Banana Loaf Cake I

Banana Bread - Bread

This recipe is a family favorite. It is great for using overripe bananas. I usually double the recipe and make two loaves. You can also add walnuts if you wish. Note: When your bananas are overripe, you can put them in the freezer until you are ready to use them.

Brief

Prep 15 mins

Cook: 50 mins

Total: 1hr5 mins

Servings: 8

Yield: 1 loaf pan

Banana Loaf Cake I

Ingredients

1 ½ cups all-purpose flour

1 cup white sugar

¼ cup butter

softened

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon baking powder

1 egg

3 very ripe bananas

Whole Wheat Chocolate Banana Bread

Bread

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.

Step 2

Mash bananas and add flour sugar butter vanilla baking powder baking soda and egg. Mix well. Pour into loaf pan.

Step 3

Bake in preheated oven until toothpick inserted into center of cake comes out clean 50 to 60 minutes.

Nutritional Information

Banana Loaf Cake I

Servings Per Recipe:8

Calories: 283

% Daily Value *

Protein: 3.8g 8%

Carbohydrates: 53.2g 17%

Dietary Fiber: 1.8g 7%

Sugars: 30.6g

Fat: 6.8g 10%

Saturated Fat: 3.9g 20%

Cholesterol: 38.5mg 13%

Vitamin A Iu: 236IU 5%

Niacin Equivalents: 2.4mg 19%

Vitamin B6: 0.2mg 11%

Vitamin C: 3.8mg 6%

Folate: 54.9mcg 14%

Calcium: 27.9mg 3%

Iron: 1.4mg 8%

Magnesium: 18.1mg 7%

Potassium: 194.9mg 6%

Sodium: 238.4mg 10%

Thiamin: 0.2mg 21%

Calories From Fat: 60.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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