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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 recipePomegranate 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 in the preheated oven 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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