Photo: Giorgio Trovato
Estimated Nutrition (whole recipe, rough)
997
Calories
24g
Protein
39g
Fat
143g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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 all-purpose flour , sifted
- 3 tsp baking powder
- ½ tsp salt
- ½ cup (1 stick) butter , room temperature
- 1 cup white sugar
- 2 eggs , room temperature and beaten
- 2 bananas (a little over-ripe is best)
- 1 tsp lemon juice
- 1 cup chopped pecans
Directions
1
Preheat oven to 325°F. Prepare loaf pan by using baking spray . Sift together the flour, baking powder and salt.
2
In the bowl of a stand mixer , cream together the butter, sugar and eggs on medium speed.
3
Add the bananas and lemon juice and mix until creamy.
4
Add the dry ingredients to the wet ingredients, then mix until just combined.
5
Turn the mixer off, scrape down the sides, reset to medium and mix for another minute.
6
Add the pecans and mix for about 20 seconds.
7
Turn into the prepared 1 ½ lb loaf pan. Bake for 60–75 minutes at 325°F.
Recipe sourced from
wikibooks