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Banana Bread
(6 votes)
Health Score:
60 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr 30 mins
Calories:
3899
calories
Calories
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1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,899 cal. | (186 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 190 g | (164 %) | ||
| Carbohydrates | 477 g | (318 %) | ||
| Sugar added | 175 g | (700 %) | ||
| Roughage | 23.1 g | (77 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 31 mg | (258 %) | ||
| Vitamin K | 30.4 μg | (51 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 249 μg | (83 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 110.7 μg | (246 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 2,669 mg | (67 %) | ||
| Calcium | 381 mg | (38 %) | ||
| Magnesium | 331 mg | (110 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 81.7 g | |||
| Uric acid | 315 mg | |||
| Cholesterol | 734 mg | |||
| Complete sugar | 239 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
1
- Ingredients
- 1 lemon (grated zest)
- 120 grams soft butter
- 175 grams sugar
- 2 eggs
- 1 pinch salt
- ½ tsp ground cinnamon
- 2 very ripe Banana
- 100 grams grated Hazelnuts
- 300 grams Pastry flour
- 2 tsps Baking powder
- butter (for the loaf pan)
- Pastry flour (for the loaf pan)
Preparation steps
1.
Preheat the oven to 160°C (approximately 325°F) convection. Butter a 9 x 5-inch loaf pan and dust with flour.
2.
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the salt, cinnamon and lemon zest. Peel the banana and mash coarsely with a fork and stir into the batter. Stir in the hazelnuts. Combien the flour and baking powder in a small strainer and sift it over the batter, gently fold. Pour batter into the loaf pan and bake until golden brown and a wooden pick inserted in the center comes out clean, 50-60 minutes. Cool in the pan on a wire rack, then run a metal spatula around the edge and invert onto a serving plate and serve.
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