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Banana-Raisin Whole Wheat Bread

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Banana-Raisin Whole Wheat Bread
  • Prep Time 15 min
  • Total Time 3 hr 25 min
  • Servings 2
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Wimpy banana breads, take cover! This great-tasting banana bread boasts the rich flavor and color of whole wheat flour.

Ingredients

2 1/2
cups Gold Medal™ whole wheat flour
1 1/2
cups mashed very ripe bananas (3 to 4 medium)
1 1/4
cups packed brown sugar
1
cup raisins
2/3
cup plain nonfat yogurt
1/2
cup fat-free cholesterol-free egg product or 2 eggs
1/3
cup vegetable oil
1
teaspoon baking soda
1
teaspoon salt
1
teaspoon vanilla

Directions

  • 1 Move oven rack to lowest position. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
  • 2 Stir together all ingredients until blended. Pour into pans.
  • 3 Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Tips  

Store whole wheat flour in the refrigerator or freezer to keep it at its best.

Dried cranberries—in place of raisins—add color to this easy-to-fix quick bread.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
80
(
Calories from Fat
20
)
Daily Value
Total Fat
2 g
(
Saturated Fat
0g
)
Cholesterol
0mg
Sodium
85 mg
Potassium
110 mg
Total Carbohydrate
15 g
(
Dietary Fiber
1 g
)
Protein
1 g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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