Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup natural sugar
- 1/4 cup vegan margarine, softened
- egg replacer equaling 2 eggs
- 1 1/2 cup mashed ripe bananas,3-4
- 1/3 cup water
- 2/3 cup whole wheat flour
- 1 cup unbleached white flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 cup coconut
- =
Directions
Preheat oven to 350. In a large bowl, mix sugar and margarine. Add bananas and water. Prepare the binding powder according to the directions given. Add to wet mixture. Stir in the remaining ingredients, except the coconut,just until moistened. Fold in coconut. Oil bottom only of a 9x5x3 loaf pan. Pour batter into pan. Bake for about 1 hour or until toothpick inserted comes out clean. Cool 5 minutes. Loosen sides form pan; remove loaf.Cool completely.