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Recipe
Banana Bread Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 577g | |
| Calories 2103 | |
| Calories from Fat 297 | 14% |
| Total Fat 33.96g | 42% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 572mg | 16% |
| Total Carbs 383.16g | 102% |
| Dietary Fiber 10.8g | 36% |
| Sugars 102.94g | 69% |
| Protein 61.24g | 98% |
Ingredients Convert Measures
- 1 x egg room temperature,
- plus sufficient water (80 degrees) to
- equal 3/4 c. liquid plus an additional
- 3 Tbsp. hot water
- 1 tsp lemon juice
- 2 Tbsp. oil
- 1 c. banana cake mix
- (or possibly any other variety of cake mix for flavor variation)
- 2 2/3 c. bread flour
- 1 Tbsp. gluten
- 2 1/4 tsp active dry yeast
Directions
- Make sure all ingredients, except water, are at room temperature. Use a liquid measuring c. to measure the water-egg combination.
- Follow the instructions for your particular brand of bread baking machine.
- This recipe can be made and baked with the "Basic" bake cycle.
- This recipe yields 1 loaf.
- Comments: High elevations may make dough rise faster. If recipe does not work as is, decrease yeast by 1 tsp. at a time. You may have to increase water; start with 2 Tbsp.. Addition of gluten will help the structure of the bread, add in 1 tsp. per c. of flour.
- You may freeze the baked breads; cold before wrapping in plastic wrap, place in plastic bag and seal. Bread may be frzn up to six weeks. Thaw by partially opening wrapping to allow moisture to escape gradually.
- Yield: 1 loaf
