Directions:
- Preheat oven to 350 degrees, grease& flour 9x5x3 inch loaf pan.
- Combine flour, baking soda, baking powder& salt in medium size bowl.
- Beat together butter and sugar until light colored, then beat in eggs, one at a time.
- Stir in vanilla, then stir in flour mixture, a little at a time with the banana& milk.
- Add 2/3 cup nuts, and pour batter into pan.
- Sprinkle remaining nuts on top.
- Bake for 1 hour& 20 minutes or until done (when a toothpick inserted in center comes out clean).
- Cool bread in pan on wire rack for 10 minutes.
- Loosen around the edges and cool completely on rack.
- Wrap tightly& store at room temperature.
- TIP: Make sure the bananas are ripe, or the bread will be dry& crumbly.
- The riper the bananas, the moister the bread.
- Bread is better the next day.
- Freezes well- up to 6 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 728.33 Kcal (3049 kJ) | ||
| Calories from fat | 417.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.39g | 71% | |
|---|---|---|---|
| Cholesterol | 95.64mg | 32% | |
| Sodium | 631.85mg | 26% | |
| Potassium | 565.31mg | 12% | |
| Total Carbs | 72.41g | 24% | |
| Sugars | 29.37g | 117% | |
| Dietary Fiber | 6.59g | 26% | |
| Protein | 11.41g | 23% | |
| Vitamin C | 5.7mg | 10% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2mg | 11% | |
| Calcium | 111.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 335.02 Kcal (1403 kJ) | ||
| Calories from fat | 192.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.34g | 71% | |
|---|---|---|---|
| Cholesterol | 43.99mg | 32% | |
| Sodium | 290.64mg | 26% | |
| Potassium | 260.03mg | 12% | |
| Total Carbs | 33.31g | 24% | |
| Sugars | 13.51g | 117% | |
| Dietary Fiber | 3.03g | 26% | |
| Protein | 5.25g | 23% | |
| Vitamin C | 2.6mg | 10% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.9mg | 11% | |
| Calcium | 51.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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