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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Banana Bonanza Bread

Date Added: December 08, 2009


6 Unit Ripe Bananas (good even if they are a bit overripe and brown in places)
2 Cups All-Purpose Flour plus more
1 Cup Sugar (up to 6)
1/2 Teaspoon Vanilla or Almond extract to
1/2 Teaspoon Baking Powder plus
1 Unit Cinnamon
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1. Peel the bananas and mash in a large bowl with the sugar and vanilla.

2. This will turn to a thick, fragrant glop (a technical term) in a few minutes.

3. Stir in the flour and baking soda a bit at a time, until it's all incorporated.

4. Pour this mixture into a glass dish (just about anything should work, we've done it in a loaf pan too and it works great) and sprinkle some cinnamon on the top.

5. Bake in a 350 over for 50 min - 1 hr. Now, this bread is not the texture of the familiar banana bread, which I think has more the consistency of a muffin or cake.

6. This will actually have the texture of a chewy, dense bread.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Banana, Gluten, Natural Sweeteners allergies.
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