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Banana-Wheat Quick Bread

Serves: 16

Print this Recipe

Serving Size: 1 slice
Barbara Goldstein - New York, New York
Bake-Off® Contest 24, 1973
You'll like the down-home goodness of this version of wholesome banana bread.


   1 1/4 cups all-purpose flour
   1/2 cup whole wheat flour
   1 cup sugar
   1 teaspoon baking soda
   1 teaspoon salt
   1 1/2 cups (3 medium) mashed ripe bananas
   1/4 cup margarine or butter, softened
   2 tablespoons orange juice
   1/4 teaspoon lemon juice, if desired
   1 egg
   1/4 to 1/2 cup raisins


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Heat oven to 350°F. Grease and flour bottom only of 9 x 5- or 8 x 4-inch loaf pan.

In large bowl, combine all ingredients except raisins; beat 3 minutes at medium speed. Fold in raisins. Pour batter into greased and floured pan.

Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool on wire rack. Wrap tightly and store in refrigerator.

HIGH ALTITUDE - Above 3,500 feet: Increase all-purpose flour to 1 1/2 cups. Bake as directed above.

Nutrition Per Serving (1 slice): Calories 160; Protein 2g; Carbohydrate 31g; Fat 3g; Sodium 250mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Banana-Wheat Quick Bread is from the Cook'n Best of the Bake-Off collection. Click here to get this CD or download the recipes right now!

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