Peanut Butter Banana Bread

Preparation:  10 min. Cooking: 70 min. Total: 80 min.
Recipe photo
  • 1 Cup all purpose flour
  • 1 Cup whole grain flour
  • 1 tsp baking soda
  • 1/2 tsp salt (necessary)
  • 4 Fl Oz vegetable shortening
  • 1 Cup chunky peanut butter
  • 3/4 Cup sugar
  • 2 large eggs
  • 3 ripe large bananas , mashed
  • 1 tsp fresh lemon juice
  • 1 tsp vanilla extract
Preheat oven to 350 ℉. Butter and flour a 9x5 inch loaf pan. Sift together first 4 ingredients in a bowl. Combine next 3 ingredients in another bowl and beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in flour mixture until just combined. Combine bananas with lemon juice and vanilla and fold into batter. Transfer batter to loaf pan and bake in the middle of oven 1 hour and 10 minutes, or until a tester comes out clean. Cool bread in pan on a rack 10 minutes and invert onto rack to cool completely.
Calories
370 Cal
Fat
21 g
Carbs
40 g
Protein
9.1 g
Fiber
4.1 g
Sugar
19 g
Cholesterol
36 mg
Sodium
340 mg


Nutrients

Fiber     4.1 g
Fat     21 g
Sugar     19 g
Carbs     40 g
Protein     9.1 g
Calories     370 Cal

Fats

Fat, Poly     5.8 g
Fat, Mono     9.4 g
Fat, Sat     4.3 g
Fat, Trans     0.1 g
Fat, Percent     51 %

Vitamins

Vitamin, K     0.9 mcg     0.8 %
Vitamin, A     76 IU     2.5 %
Vitamin, B12     0.1 mcg     3.3 %
Niacin     4.4 mg     28 %
Riboflavin     0.2 mg     13 %
Vitamin, C     3.2 mg     3.5 %
Vitamin, D     3.5 IU     0.6 %
Vitamin, B6     0.3 mg     17 %
Vitamin, E     1.6 mg     11 %
Panto, Acid     0.6 mg     12 %
Choline     40 mg     7.3 %
Thiamin     0.2 mg     14 %

Minerals

Calcium     24 mcg     2.4 %
Phosphorus     140 mg     20 %
Magnesium     61 mg     15 %
Copper     0.2 mcg     23 %
Fluoride     1.4 mcg     34 %
Zinc     1.1 mg     10 %
Cholesterol     36 mg     0.4 %
Sodium     340 mg     22 %
Selenium     15 mcg     27 %
Manganese     0.9 mg     13 %
Potassium     350 mg     7.4 %
Iron     1.5 mg     19 %