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Banana Bread

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Source: Allrecipes.com
Yield: 1 Loaf or a 9x9 Cake Pan
Serving Size: 1 Piece
Servings: 12

This recipe is based on Best Ever Banana Bread from Allrecipes.com

I increased the amount of buttermilk and bananas a little and reduced the oil. I also used a coconut instead of pecans.

Banana Bread
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Oil, Vegetable
0.333 Cup 647 73.3 0 0
Egg, Whole, Raw
2 Large 148 10 0.8 12.6
0.5 Teaspoon 0 0 0 0
Flour, AP
1.75 Cup 796 2.1 167 22.6
Banana, Medium
1.25 Cup mashed (2-3) 250 1 0 0
Buttermilk (1%)
0.5 Cup 49 1.1 5.9 4.1
Coconut, Sweetened, Shredded
0.25 Cup 282 20 26.8 1.6
Baking Soda
1 Teaspoon 0 0 0 0
Sugar, granulated
1.5 Cup 1320 0 340.8 0
Total: 3492 107.5 541.3 40.9
Per Serving: 291 9 45.1 3.4


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Grease and flour a loaf pan or a 9x9 cake pan.

Pre-heat your oven to 325.

Slice your bananas into a cup or bowl for mashing.

Mash the bananas. If you have a masher, you can use that but it may be easier to just use a fork.

Instead of trying to mash them, I simply broke them into smaller pieces with the tines of the fork and worked it into a mash that way.

Mix the eggs, buttermilk, oil, sugar and bananas together.  

Sift together the flour, salt, baking soda and mix in batches into the wet ingredients, scraping the sides between batches.  

If you wish, add in the nuts or coconut and mix just until incorporated.

You will end up with a fairly wet batter.

Pour the batter into the prepared baking dish.

If using a loaf pan, it will take about 1 hour and 20 minutes to bake through. If using a cake pan, it will take about 1 hour.

Check for doneness by inserting a toothpick in a few spots near the center. They should come out dry if the bread is done.

Let the cakes cool, then cut. I found that it was easier to remove the loaf from the pan before cutting, while the cake can be left in the pan.  

Cut the bread into as many pieces as you wish. I got 12 slices (about 3 oz. each) out of the loaf pan and 16 out of the cake pan (about 2 oz. each).

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