"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Banana-Raisin Whole Wheat Bread Recipe

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This recipe for Banana-Raisin Whole Wheat Bread, by , is from A Bun In the Oven , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terry Wasson
Added: Saturday, February 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. whole wheat flour
1 1/2 c. mashed ripe bananas (3 to 4 medium)
1 1/4 c packed brown sugar
1 c. raisins
2/3 c plain nonfat yogurt
1/2 c. fat-free cholesterol-free egg product or 2 eggs
1/3 c vegetable oil
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla

Directions:
Directions:
Move oven rack to lowest position. Heat oven to 350. Grease bottoms only of 2 loaf pans, 8 1/2 X4 1/2X2 1/2" or 1 loaf pan. Stir together all ingredients until smooth. Pour into pans. 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 5 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Number Of Servings:
Number Of Servings:
24 slices per loaf.
Personal Notes:
Personal Notes:
1 slice: 75 calories, 1.5 g fat, 0mg cholesterol, 85mg sodium, 15 g carbohydrate, 1g protein.

 

 

 

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