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Buttermilk replaces
nearly all of the oil...
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2 large |
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eggs |
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¾ cup |
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granulated
sugar |
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1 cup |
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mashed ripe
bananas (about 3 medium) |
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1/3 cup |
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buttermilk |
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1 Tbs |
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vegetable
oil |
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1 Tbs |
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vanilla
extract |
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1 ¾ cups |
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all-purpose
flour |
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2 tsp |
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baking
powder |
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½ tsp |
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baking soda |
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½ tsp |
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salt |
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1 |
Preheat oven to
325°F. Lightly grease 8½ x ½ x 2½- inch pan; dust with
flour. |
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2 |
Using electric
mixer, beat eggs and sugar in large bowl until thick and
light, about 5 minutes. Mix in bananas, buttermilk, oil
and vanilla. |
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3 |
Sift flour, baking
powder, baking soda and salt over the wet mixture; beat
just until blended. Transfer batter to prepared pan. |
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4 |
Bake bread until
golden brown on top and tester inserted into center
comes out clean, about 1 hour. Turn bread out onto rack
and cool. |
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Servings: 12 |
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Yield: 1 loaf |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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160.23 |
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Calories From Fat (13%) |
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20.67 |
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% Daily Value |
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Total Fat
2.30g |
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4% |
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Saturated Fat 0.43g |
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2% |
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Cholesterol
35.52mg |
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12% |
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Sodium
250.06mg |
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10% |
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Potassium
110.10mg |
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3% |
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Carbohydrates
31.43g |
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10% |
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Dietary Fiber 0.98g |
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4% |
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Sugar 15.36g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
30.45g |
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Protein
3.36g |
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7% |
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WW Points 3 |
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Recipe Source |
| Bon
Appetit |
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