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Banana-Wheat Quick Bread |
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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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