Banana-Raisin Whole Wheat Bread
- Number of Servings: 24
Ingredients
2 1/2 cups Gold Medal whole wheat flour1 1/2 cups mashed very ripe bananas (3 to 4 medium)1 1/4 cups of packed brown sugar2/3 cup plain nonfat yogurt2 eggs1/3 cup vegetable oil1 tsp baking soda1 tsp salt1 tsp vanilla
Move oven rack to lowest. Heat oven to 350 F. Grease bottoms only of two 8x4 inch loaf pans or one 9x5 inch loaf pan
Stir together all ingredients until blended and pour into pan(s).
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.
Number of Servings: 24
Recipe submitted by SparkPeople user CATALYA.
Stir together all ingredients until blended and pour into pan(s).
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.
Number of Servings: 24
Recipe submitted by SparkPeople user CATALYA.
Nutritional Info Amount Per Serving
- Calories: 154.6
- Total Fat: 3.9 g
- Cholesterol: 17.7 mg
- Sodium: 163.2 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 2.1 g
- Protein: 2.9 g
Member Reviews
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SOLSTALKER
Still waiting for it to cool down, but it's risen beautifully and smells divine! Really easy to make...
Did land up using a small pot of flavoured low-fat yoghurt (smooth) as didn't have natural in the house, but have now tasted it and it's really moist and delicious - will definitely make again! - 4/26/11