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Puny's Banana Bread Recipe
|Non-stick cooking spray||1 (For The Pan)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Eggs||2 Large, beaten|
|Ripe bananas||3 Large, mashed with a fork|
|All purpose flour||1 1⁄2 Cup (24 tbs) (White Lily)|
|Baking soda||1 Teaspoon|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3025 Calories from Fat 789
% Daily Value*
Total Fat 89 g137.3%
Saturated Fat 13.8 g69.1%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 2003.5 mg83.5%
Total Carbohydrates 535 g178.2%
Dietary Fiber 20.7 g82.7%
Sugars 324.4 g
Protein 42 g83%
Vitamin A 17.4% Vitamin C 87%
Calcium 11.4% Iron 67.3%
*Based on a 2000 Calorie diet
Spray a 9 x 5-inch loaf pan with nonstick cooking spray.
Cream the oil and sugar together in the bowl of an electric mixer until light and creamy.
Beat in the eggs.
Add the bananas and mix well.
In a separate bowl, sift together the flour, baking soda, and salt.
Add 1 cup of the flour mixture to the banana mixture, mix well, then add half of the buttermilk and mix well.
Add the remaining flour, and then the buttermilk and mix just until blended.
Pour the batter into the pan, smooth the top, and bake for 45 minutes, or until a toothpick comes out clean when inserted into the center of the bread.
Cool in the pan for 5 minutes, then invert onto a wire cooling rack.
Slice and serve.