I can never wait for it to cool overnight. I love to eat this slightly cooled out of the oven with real butter on top.
1. Grease the bottom and 1/2 inch up the sides of an 8 X 4 X 2 inch loaf pan; set aside. In a medium mixing bowl combine the flour, baking powder, bicarbonate, cinnamon, and salt. Make a well in the center of the dry mixture; set aside.
2. In another bowl combine the egg, bananas, sugar, oil, lemon peel. Add the egg mixture all at once to the dry mixture. Stir just until moistened (batter should still be lumpy). Fold in nuts.
3. Spoon batter into the prepared pan, Bake in a 350F oven 50 - 55 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack. Wrap and store overnight before slicing.
Makes 1 loaf (16 servings)
Alternate - substiture pecans for walnuts
Alternate - use candied peel instead of lemon.
Nutrition per serving
154 calories
6 g total fat
1 g saturated fat
13 mg cholesterol
75 mg sodium
23 g carbo
1 g fiber
2 g protein
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 16 | ||
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Calories: 139 | ||
Calories from Fat: 45 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 13.2mg | 4 % | |
Sodium 58.8mg | 2 % | |
Potassium 88.3mg | 2 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 20.8g | ||
Protein 2.7g | 4 % | |
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: 139
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