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Recipe Name: Banana Crunch Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Bananas, very ripe mashed
1 Cup(s) Sugar
2 Eggs
3 Tablespoon(s) Milk
2 Cup(s) Flour
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Baking soda
1 1/2 Teaspoon(s) Baking Powder
1/2 Cup(s) Butter or margarine, melted
1 Teaspoon(s) Vanilla
1/2 Cup(s) Chopped nuts, optional
Preheat oven to 350 deg.Beat bananas, sugar and eggs together until
light. Stir in milk. Addsifted dry ingredients and mix thoroughly.
Stir in melted butter,vanilla and nuts.Pour into 1 standard or 2
smaller bake pans and bake one hour or untildone. Baking time may need
to be reduced for smaller pans. Done whentooth pick tests dry.Cool
thoroughly before slicing.[I generally double this recipe, and it
freezes very well.]>From: Billy Hatcher <> From:
NOTES : Thefollowing is the best (and most forgiving) banana bread
recipe I've comeacross. Don't recall where I got the original, but
have modified itquite a bit, so it is pretty much my own. I use it if
I happen to havesome grossly over ripe bananas on hand, and if not, try
to go to agrocery which has a mark down produce section for them. The
key toreally good banana flavor is using very, very ripe bananas. If
it isalmost black, mushy and oozing juice, it is perfect for the bread.

Nutrition (calculated from recipe ingredients)
Calories: 3062
Calories From Fat: 1243
Total Fat: 143.1g
Cholesterol: 619.7mg
Sodium: 2708mg
Potassium: 766.6mg
Carbohydrates: 404.2g
Fiber: 10.7g
Sugar: 205.1g
Protein: 49.8g

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