Banana-Raisin Whole Wheat Bread
- Number of Servings: 20
Ingredients
2 1/2 cups Gold Medal whole wheat flour1 1/12 cups mashed very ripe bananas1 1/4 cup packed brown sugar1 cup raisins3/4 cup chopped pecans (or walnuts)6 oz. cup vanilla non-fat yogurt (or plain)1/2 cup fat-free cholesterol-free egg product (or 2 eggs)1/3 cup vegetable oil1 tsp. baking soda1 tsp. salt1 tsp. vanilla extract1 tsp. ground cinnamon
1. Move oven rack to lowest position. Heat oven to 350
deg. F. Grease bottoms only of two 8x4 inch loaf pans
(or one 9x5 inch loaf pan.)
2. Stir together all ingredients until blended. Pour into
pans.
3. Bake 8-inch loaves 50-60 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.
Serving Size: 20 slices in 2 8x4 inch loaf tins
Number of Servings: 20
Recipe submitted by SparkPeople user WATERMELN.
deg. F. Grease bottoms only of two 8x4 inch loaf pans
(or one 9x5 inch loaf pan.)
2. Stir together all ingredients until blended. Pour into
pans.
3. Bake 8-inch loaves 50-60 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.
Serving Size: 20 slices in 2 8x4 inch loaf tins
Number of Servings: 20
Recipe submitted by SparkPeople user WATERMELN.
Nutritional Info Amount Per Serving
- Calories: 218.7
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 209.8 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 2.8 g
- Protein: 3.8 g
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