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- 1 1/2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon finely shredded clementine peel or tangerine peel
- 1/4 teaspoon salt
- 1/4 teaspoon grated fresh nutmeg or ground nutmeg
- 2/3 cup mashed ripe bananas (2 medium)
- 6 tablespoons butter, melted
- 1/4 cup clementine juice or tangerine juice
- 1 tablespoon vinegar
- 1/3 cup chopped mixed nuts or pecans
- 1 recipe Pomegranate Sauce
1. Preheat oven to 350 degrees F. In an 8x8x2-inch baking pan stir together flour, brown sugar, baking soda, clementine peel, salt, and nutmeg.
2. Add bananas, melted butter, clementine juice, and vinegar to the flour mixture; stir just until combined, making sure to stir to the corners of the pan. Sprinkle nuts over top.
3. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean (center may dip slightly). Cool completely in pan on a wire rack. Serve with Pomegranate Sauce.
- 1 cup currant jelly
- 1/3 cup pomegranate seeds
- 2 tablespoons clementine juice or tangerine juice
1. In a small saucepan heat and stir currant jelly until melted. Remove from heat; cool slightly. Stir in pomegranate seeds and clementine juice.
- Servings Per Recipe 9,
- cal. (kcal) 368,
- Fat, total (g) 11,
- chol. (mg) 20,
- sat. fat (g) 5,
- carb. (g) 66,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 41,
- pro. (g) 4,
- vit. A (IU) 243,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- sodium (mg) 298,
- Potassium (mg) 181,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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