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Loaded with banana flavor and just the right hint of maple, this old-fashioned walnut-topped loaf is easy to prepare and tastes wonderful warm from the oven. "I sent a loaf of this bread to work with my husband, and his co-workers loved it," relates Amy Hawk of Seabrook, New Jersey.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One slice equals 197 calories, 6 g fat (2 g saturated fat), 43 mg cholesterol, 184 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.
Originally published as Maple Walnut Banana Bread in Light & Tasty February/March 2004, p50
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Reviewed on Dec. 03, 2009 by angelasandoval
This was a good as every other banana bread recipe I've tried but I didn't think it was any better. Also, it overflowed over the edge of my 8x4 pan. If I make it again, I will be sure to use a 9x5 pan instead.
Reviewed on Jul. 02, 2009 by zucchinilady
was downloading some recipes into my TOH recipe saver and alongside was some recipes, this came up, and being I had some extra soft bananas, this caught my eye - well, this is to die for!!! so flavorful, moist and just plain good!Definately will be in my "favorite box" and found a good use for my bananas - might try using them in muffin tins the next time/that way, I can freeze some - being there is just the 2 of us.
was downloading some recipes into my TOH recipe saver and alongside was some recipes, this came up, and being I had some extra soft bananas, this caught my eye - well, this is to die for!!! so flavorful, moist and just plain good!
Definately will be in my "favorite box" and found a good use for my bananas - might try using them in muffin tins the next time/that way, I can freeze some - being there is just the 2 of us.
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