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Ingredients
- 3 lg. very ripe bananas
- 1/2 c. brown sugar
- 2 large eggs
- 1/2 c. oil
- 1 teaspoon vanilla
- 1 1/2 c. flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1 c. walnuts
- 1/2 c. currants
Directions
- Heat the oven to 325 degrees. Butter a 9 x 5 inch loaf pan. Puree the bananas in a food processor. Add in the sugar, large eggs, oil, and vanilla and process just till blended. Add in the flour, salt, baking soda, and nutmeg. Process just till combined. Add in the walnuts and pulse till minced. Stir in the currants. Pour the batter into the pan and smooth the top. Bake till a toothpick inserted in the center comes out clean, 60-70 min. Let cool in the pan, on a wire rack, 10 min. Remove the bread from the pan and cool completely.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 906g | |
| Calories 3017 | |
| Calories from Fat 1383 | 46% |
| Total Fat 158.28g | 198% |
| Saturated Fat 17.02g | 68% |
| Trans Fat 2.81g | |
| Cholesterol 417mg | 139% |
| Sodium 3185mg | 133% |
| Potassium 2295mg | 66% |
| Total Carbs 372.47g | 99% |
| Dietary Fiber 20.3g | 68% |
| Sugars 190.27g | 127% |
| Protein 45.7g | 73% |
