Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 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 |
| 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
- 490 g all-purpose flour
- 5½+⅛ tsp baking powder
- 1 pinch salt
- 8 oz butter , softened
- 320 g turbinado sugar
- 4 ea . (200 g ) eggs
- 950 g mashed banana
- 2 ½ cups walnuts , coarsely chopped
- Turbinado sugar for sprinkling
Directions
Combine the flour, baking powder, and salt.
Cream the butter and sugar together until light and fluffy.
Whisk the eggs, and gradually beat them into the butter mixture.
Mix in one third of the flour mixture, followed by half the banana. Continue alternating in this way until all the dry mixture and mashed banana is incorporated.
Stir in the walnuts.
Grease and line 2 loaf pans . Divide batter evenly between pans. Sprinkle the tops with additional turbinado sugar.
Bake at 350°F for at least 1 hour. After this point, check the banana bread every 10 minutes or so until it is done. It will be browned, and a skewer inserted into the center of the loaf should come out clean with no more than moist crumbs attached.
Let cool to room temperature in the pans. Unmold.