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Northern California Banana Bread Recipe
|Ripe bananas||3 Medium, peeled (Use Dole)|
|Margarine||1⁄2 Cup (8 tbs), softened|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Oat bran||3⁄4 Cup (12 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Chopped dates||1 Cup (16 tbs) (Use Dole)|
|Chopped almonds||1 Cup (16 tbs), toasted (Use Dole)|
Serving size: Complete recipe
Calories 4206 Calories from Fat 1541
% Daily Value*
Total Fat 170 g262.1%
Saturated Fat 23.4 g116.9%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 1907 mg79.5%
Total Carbohydrates 662 g220.6%
Dietary Fiber 66.1 g264.5%
Sugars 366.5 g
Protein 79 g158.7%
Vitamin A 87.1% Vitamin C 45.2%
Calcium 145.1% Iron 133.7%
*Based on a 2000 Calorie diet
Process until pureed; use 1 1/2 cups for recipe.
Beat margarine and sugars in large bowl until light and fluffy.
Beat in 1 1/2 cups pureed bananas, egg and vanilla.
Combine all-purpose flour, oat bran, whole wheat flour, baking powder, cinnamon and salt in medium bowl.
Beat into banana mixture until blended.
Stir in dates and almonds.
Pour batter into greased 9x5-inch loaf pan.
Bake in 350°F oven 65 minutes or until cake tester inserted in center comes out clean.
Cool in pan on wire rack 10 minutes.
Remove from pan.
Cool completely on wire rack before slicing.