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How to make it

  • Mix flour, salt, baking soda and baking powder together.
  • Beat bananas and eggs in mixing bowl. Add sugar and oil; mix well. Stir in dry ingredients just until moistened. Stir in pecans.
  • Spoon into three foil-lined 5 X 9-inch loaf pans. Place in cold oven. Bake at 275 degrees for 1 1/2 hours.
  • Makes 3 loaves~ you can freeze also~
  • Per Serving:
  • Calories 202; Fat 9 g; Cholesterol 24 mg; Fiber 1g; Sodium 99 mg
  • One medium banana contains 1 gram of protein and 3 grams of dietary fiber.
  • Minerals Contained:
  • Potassium - 467 mg
  • Magnesium - 43 mg
  • Phosphorus - 27 mg
  • Calcium - 7 mg
  • Selenium - 1.3 mg
  • Iron - .4 mg
  • Also contains trace amounts of zinc, manganese and copper
  • Vitamins Contained:
  • Vitamin A - 95 IU
  • Vitamin C - 11 mg
  • Folate (important during pregnancy) - 22.5 mcg
  • Vitamin B6 - .7mcg
  • Niacin - .6 mg
  • Pantothenic Acid - .31 mg
  • Vitamin E - .67 IU
  • Details:
  • Low vitamin B6 intake and nutritional status have been associated with impaired immune function, especially in the elderly. Decreased production of immune system cells known as lymphocytes, as well as decreased production of an important immune system protein called interlocking, have been measured in vitamin B6 deficient individuals. Restoration of adequate vitamin B6 status resulted in normalization of the lymphocyte proliferation and interlocking production, suggesting that adequate vitamin B6 intake is important for optimal immune system function in older individuals.

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