Preheat the oven to 350 degrees. Lightly grease a 9 1/4 x 5 1/4 x 2 1/2 inch loaf pan with 1 teaspoon of the butter.
Puree the bananas, sour cream, eggs, and vanilla in a food processor.
Sift the cake flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablesspoons of butter and mix on medium-low speed until blended; about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.
Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch; about 65 minutes. Remove from the oven and cool for 10 minutes before turning out onto a wire rack to cool completely.
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Serving Size: 1 Serving (2385g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 8222 | ||
Calories from Fat: 2363 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 262.6g | 350 % | |
Saturated Fat 103.7g | 519 % | |
Monounsaturated Fat 72.8g | ||
Polyunsanturated Fat 59.2g | ||
Cholesterol 2469.7mg | 760 % | |
Sodium 3179.1mg | 110 % | |
Potassium 2660.1mg | 70 % | |
Total Carbohydrate 1301g | 383 % | |
Dietary Fiber 25.6g | 102 % | |
Sugars, other 1275.4g | ||
Protein 177.1g | 253 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8222
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