Banana-Raisin Whole Wheat Bread

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Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of Banana-Raisin Whole Wheat Bread calories by ingredient


Introduction

from Gold Medal Whole Wheat Flour bag
I used the fat-free Cholesterol-free egg product instead of whole eggs. Also added pecans and cinnamon from Gold Medal Whole Wheat Flour bag
I used the fat-free Cholesterol-free egg product instead of whole eggs. Also added pecans and cinnamon
Number of Servings: 20

Ingredients

    2 1/2 cups Gold Medal whole wheat flour
    1 1/12 cups mashed very ripe bananas
    1 1/4 cup packed brown sugar
    1 cup raisins
    3/4 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 oil
    1 tsp. baking soda
    1 tsp. salt
    1 tsp. vanilla extract
    1 tsp. ground cinnamon

Directions

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.