This recipe has Fat (total lipid) as 75.8% and Sugar as 108% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 11.4% of RDA
• Calories: 50.7% of RDA
• Carbs: 33.2% of RDA
• Fat (total lipid): 75.8% of RDA
• Fiber: 26.0% of RDA
• Fructose: 13.1% of RDA
• Protein: 31.2% of RDA
• Sodium: 48.9% of RDA
• Sugar: 108% of RDA
• Vitamin A (IU): 33.4% of RDA
• Vitamin B6: 42.0% of RDA
• Vitamin C: 8.4% of RDA
• Iron: 9.5% of RDA
• Magnesium: 27.9% of RDA
• Manganese: 16.9% of RDA
• Niacin: 51.9% of RDA
• Potassium: 13.8% of RDA
• Zinc: 11.4% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2.
In a large bowl, stir together the melted butter and sugar.
3.
Add the eggs and vanilla, mix well.
4.
Combine the flour, baking soda and salt, stir into the butter mixture until smooth.
5.
Fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
6.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7.
Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free baking powder for baking soda and gluten-free all-purpose flour for all-purpose flour.
2.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free baking powder for baking soda and gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 760
Protein 26.3 g
Carbohydrates 68.4 g
Iron 1.70 mg
Fiber 5.45 g
Calcium 114 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
