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Banana and Nut Loaf
From Fruit recipes, 1907
Serves 8
Can be served as tea cake or pudding.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
223Calories
5 gProtein
25 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories223 kcal
Protein5.1 g
Carbohydrates25 g
Fiber3.6 g
Sugars15 g
Total Fat13 g
Saturated Fat3.7 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol2.6 mg
Sodium435 mg
Potassium193 mg
Calcium121 mg
Iron1.4 mg
Magnesium62 mg
Phosphorus147 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin E4.6 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate28 mcg
Choline12 mg
Caffeine0 mg
Water6.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 106. The excerpt below is the record exactly as published.
two teaspoons of baking-powder. Grate orange or lemon peel over the top and bake. BANANA AND NUT LOAF (For Tea Cake or Pudding) To one cup crushed banana pulp add one cup each of chopped nuts, grated cocoanut, oatflakes and cracker or breadcrumbs, and one-half cup sugar. Into this sprinkle two teaspoons eachof butter and baking-powder, one of salt, and sufficient flour to bind together in thick batter
Cook this with the app: pantry check, scaling, and the assistant.