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Banana-Raisin Whole Wheat Bread

  • Prep 15 min
  • Total 3 hr 25 min
  • Servings 2
  • Pinterest
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  • Print
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Wimpy banana breads, take cover! This great-tasting banana bread boasts the rich flavor and color of whole wheat flour. MORE + LESS -

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

Steps

Hide Images
  • 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.

Expert 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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