Banana Bread

Banana Bread

2 Cups All Purpose Flour (12 oz / 340g) 1/3 Cup (3 oz / 85g) Plain Yogurt 4 Tbsp Unsalted Butter 2 Ripe Bananas 1/4 Cup Walnuts 3.5 oz (100g) Sugar 2 Eggs 3/4 Tsp Baking Powder 1/2 Tsp Vanilla Extract 1/2 Tsp Salt 1 Tsp Vegetable Oil PREPARATIONS: 1- Grind the walnuts. 2- Mash the ripe bananas. DIRECTIONS: 1- Combine butter and sugar with a blender until well mixed. 2- Add eggs one by one while whisking. 3- Whisk in plain yogurt and vanilla extract. 4- Stir in mashed bananas and ground walnuts. 5- In a separate, combine flour, salt and baking powder. 6- Gradually, add the flour mixture to the sugar and butter mixture while whisking. 7- Whisk thoroughly until well combined. 8- Grease a small bakeware with vegetable oil and transfer the batter to the bakeware. 9- Preheat an oven to 350 F (177 C), bake the batter for an hour.

Read More

Banana Bread Calories & Nutrition Values

Banana Bread Calories & Nutrition Values

Banana Bread (Banana Cake) (100g) has 280 calories (75 calories from fat). It has 8.7g total fat, 3.7g saturated fat and 48mg cholesterol. 3.5 oz (100g) Banana Bread contains 98mg sodium, 220mg potassium, 44.9g total carbohydrates. Banana bread is a Grade B food. It's good source of energy and one serving of it (100g) has 6.5g protein. Although it contains vitamin A (4 percent) and vitamin C (4 percent), it's not a good source of vitamin. Banana bread has about 11 percent iron and little more than 5 percent calcium.

Read More
 torshi liteh recipe, tursu, pickled vegetables
Watch Videovideo          Did you like this recipe? 


  Pickled Vegetables

  • 2 Large Eggplants
  • 8 oz (227 g) Celery (3)
  • 2 Carrots
  • 1/4 Cabbage
  • 1/4 Red Bell Pepper
  • 1/4 Green Bell Pepper
  • 3 Chili Peppers
  • 1/4 Cauliflower
  • 1/8 Bunch Mint
  • 1/4 Bunch Parsley
  • 1/4 Bunch Cilantro
  • 1/4 Bunch Savory
  • 1/4 Bunch Tarragon
  • 3 Garlic Cloves
  • Salt, Ground Chili Pepper, Turmeric, Black Caraway
  • White Vinegar

1- Grill the eggplants.
2- Peel the skin and mince the grilled eggplants.
3- Mince mint (leaves), parsley, cilantro, savory (leaves) and tarragon (leaves).
4- grate the carrots.
5- mince celery, cabbage, bell peppers, chili peppers and the cauliflower.


1- Place all of the minced and grated ingredients in a large bowl.
2- Mash 3 or 4 garlic cloves into the bowl.
3- Add salt, ground chili pepper, turmeric and black caraway as preferred.
4- Mix the ingredients thoroughly until well blended.
For the sake of the video tutorial we used a small jar but the ingredients are for about 2 liters or 68 fluid oz.
5- Transfer the mixture into a jar.
6- Add white vinegar until tops the mixture (Shake/stir or tap the jar to make sure vinegar soaks deep into the mixture).
7- Seal the jar or container tight with a lid so no air can enter (preferably use just the right size of a jar that barely fits the mixture so that the seal contacts the mixture with no air in between).
8- Keep the jar at room temperature for at least 2 weeks.
Do Not Open the Jar for 2 weeks.
9- keep in refrigerator after (2 weeks) opening the container.

Read more about   Torshi Liteh calories and nutritional facts

Try torshi liteh with Estamboli (loubia) polo!
 estamboli, loubia polo