Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 92.0
- Total Fat: 1.7 g
- Cholesterol: 3.8 mg
- Sodium: 10.9 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 1.9 g
- Protein: 2.3 g
View full nutritional breakdown of Whole Wheat Yeast Banana Bread calories by ingredient
Whole Wheat Yeast Banana Bread
Submitted by: MEGUSTALEERIntroduction
A very simple whole wheat bread recipe that makes wonderful peanut butter sandwiches and toast. This recipe is very forgiving too so if you aren't normally a bread baker, the loaf will still turn out fine. A very simple whole wheat bread recipe that makes wonderful peanut butter sandwiches and toast. This recipe is very forgiving too so if you aren't normally a bread baker, the loaf will still turn out fine.Number of Servings: 48
Ingredients
-
3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted
1 c. mashed bananas (optional included in nutritional information)
1 tbsp cinnamon (optional included in nutritional information)
Directions
1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Add the bananas and cinnamon at this time. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 4 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely. Makes 4 (12 slice) loaves.
5. Freeze any loaves that you won't be using immediately by wrapping in foil and placing in a freezer bag.
Number of Servings: 48
Recipe submitted by SparkPeople user MEGUSTALEER.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Add the bananas and cinnamon at this time. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 4 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely. Makes 4 (12 slice) loaves.
5. Freeze any loaves that you won't be using immediately by wrapping in foil and placing in a freezer bag.
Number of Servings: 48
Recipe submitted by SparkPeople user MEGUSTALEER.
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