Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups granulated sugar
- 1 cup softened butter (not margarine
- 6 ripe bananas, mashed (approx. 3 cups)
- 4 eggs, well beaten
- 2 1/2 cups cake flour
- 2 tsp baking soda
- 1 tsp salt
- 1 cup walnuts or pecans (chopped)
Directions
Preheat oven to 350 degrees.
With an electric beater cream together sugar and butter until light and fluffy.
Add bananas and eggs, beating until well mixed.
Sift together dry ingredients THREE times and blend with the banana mixture until JUST blended – don't overmix. Stir in the nuts. Pour into two lightly greased 5" x 9" x 3" loaf pans.
Bake at 350 degrees for 45 minutes to l hour, until firm in the center and the edges begin to come away from the pan. Cool on rack for 10 minutes and then remove from the pans.
Category:Panamanian Recipes
Category:Panamanian Desserts