Banana Nut Bread
Minutes Prep Time: 15
Minutes Total Time: 90
Servings: 12
Difficulty: easy
Minutes Prep Time: 15
Minutes Total Time: 90
Servings: 12
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup honey
1/4 cup canola oil
2 eggs
3 very ripe bananas, mashed
1 teaspoon vanilla extract
1/4 cup chopped pecans
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 12 mg | 1% |
Carbohydrate | 33 g | 11% |
Cholesterol | 31 mg | 10% |
Total Fat | 8 g | 12% |
Iron | 1 mg | 6% |
Calories | 208 kcal | 10% |
Sodium | 213 mg | 9% |
Protein | 4 g | 7% |
Saturated Fat | 1 g | 4% |
Sugars | 15 g | 2% |
Vitamin C | 3 mg | 4% |
Preheat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray; set aside. Stir together flour, baking soda, cinnamon and salt with wire whisk in medium bowl; set aside.
Stir together honey and oil in medium bowl until well combined. Add eggs; mix well. Add banana and vanilla; mix well. Blend in flour mixture and nuts. Spread batter in prepared pan.
Bake 55 to 60 minutes or until wooden pick inserted in center of loaf comes out clean. Cool in pan on wire rack 20 minutes before removing from pan. Store leftovers in airtight container up to 3 days.
Banana Nut Bread