Banana bread–classic comfort food. Everyone has a favorite recipe, and mine comes from my grandma who won blue ribbons at the county fair with this bread.
8
Servings
9
Ingredients
3
Comments
Ingredients
- 1 cup Sugar
- ½ cups Butter
- 2 individual Egg
- 1 ½ cups peel and mash Banana
- 1 tablespoon juice Lemon
- 2 cups Flour, All-Purpose
- 3 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 cup chop Pecans
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cream sugar and butter together.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cream sugar and butter together.
- Add eggs, one at a time, beating well after each addition.
- Stir in mashed banana and lemon juice.
- Add flour, baking powder, and salt.
- Fold in nuts, if using.
- Divide among indicated number of greased loaf pans.
- Bake at 350F for about one hour or until knife inserted in center comes clean.
- Cool on a wire rack.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1/8 of loaf Amount Per Serving
- Calories
- 512
- Total Fat
- 25g
- Saturated Fat
- 9g
- Trans Fat
- 0g
- Cholesterol
- 87mg
- Sodium
- 327mg
- Total Carbohydrates
- 70g
- Fiber
- 4g
- Sugar
- 34g
- Protein
- 8g
- WW Freestyle
- 18
3 Comments
Join the discussionThis is one of the best banana breads we have tried. We ate the entire loaf in a day. In fact, I’m baking another loaf for breakfast tomorrow morning!
So yummy! Making it a second time
This turned out soooooo good! Thank you for sharing the recipe.