I keep working on this recipe because I like it so much and it’s my fail-safe way to use up those over-ripe bananas. This latest version is the best yet. This version has raisins and pecans for sweetness and updates the temp-time combo for the crispy outside and moist inside that’s the holy grail.
I’ve tried several recipes over the years including a great one learned from my sister-in-law (a legendary cook) that was my favorite until I tried this recipe. I like it because when it first comes out of the oven, it’s moist enough and if your oven cooperates, you get a nice crustiness on the outside and a fully-cooked bread all the way through. But the important thing is to use up those bananas (and potassium) before you have to throw them away! So, here goes…
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What is the nutritional on the banana bread?
Haven’t a clue, sorry. Back when I was making this regularly, I didn’t much care. Now, that we are doing Keto diets, I’m not making it. However, you’ve motivated me to find a way to generate the “nutritional” routinely on all my recipes. I actually have an app for this and will develop the metrics for this bread as a test. Thanks!
Hi Cindy,
I have worked up the nutritional info for my banana bread and inserted the results in the blog post. Thanks for the question!
Dad