NEXT RECIPE >

Banana Wheat Bread Recipe
Banana Wheat Bread Recipe photo by Taste of Home
Next Recipe

Banana Wheat Bread Recipe

Read Reviews
4.5 6 7
Publisher Photo
A subtle banana flavor comes through in this moist whole wheat loaf. Flecked with poppy seeds, the sweet slices are wonderful warm or toasted and spread with butter. —Louise Myers, Pomeroy, Ohio
TOTAL TIME: Prep: 15 min. Bake: 4 hours
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 4 hours
MAKES: 16 servings

Ingredients

  • 3/4 cup water (70° to 80°)
  • 1/4 cup honey
  • 1 large egg, lightly beaten
  • 4-1/2 teaspoons canola oil
  • 1/2 teaspoon vanilla extract
  • 1 medium ripe banana, sliced
  • 2 teaspoons poppy seeds
  • 1 teaspoon salt
  • 1-3/4 cups bread flour
  • 1-1/2 cups whole wheat flour
  • 2-1/4 teaspoons active dry yeast

Nutritional Facts

1 slice: 125 calories, 2g fat (0 saturated fat), 13mg cholesterol, 153mg sodium, 24g carbohydrate (6g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Directions

  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
    Freeze option: Freeze sliced loaf in resealable plastic freezer bag. To use, thaw at room temperature.
    Yield: 1 loaf (1-1/2 pounds, 16 slices).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Banana Wheat Bread in Simple & Delicious May/June 2006, p53


Reviews for Banana Wheat Bread

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
3LabHm User ID: 6259378 263289
Reviewed Mar. 10, 2017

"I did not use a bread machine. I used water at a temperature of 110 to 115. I stirred the water, honey, egg, oil, vanilla, banana, and poppy seed until blended, then added the liquid to 1 cup the the bread flour and 1 cup of the wheat flour, salt and yeast, and then gradually added flour as I kneaded the bread into a soft dough. I let rise until doubled, about an hour, punched the dough down, placed in a bread pan and let rise another hour, and then baked at 350 for 35 to 40 minutes. I got a beautiful loaf of bread. Will definitely make it this way again!"

MY REVIEW
rhnnher User ID: 7912305 227526
Reviewed Jun. 6, 2015

"Made this twice; according to recipe and both times it turned out great!"

MY REVIEW
karen.bogacz User ID: 7747000 225620
Reviewed Apr. 29, 2015

"If you dont have a bread machine, should the water be warmer than 70-80 degrees, and does it make any difference how you put the ingredients in, if you have a kitchen aid mixer? Haven't made it, but sounds awesome."

MY REVIEW
mbd22 User ID: 7270891 225604
Reviewed Apr. 29, 2015

"I do not have a bread machine. Can you make this without one? Sounds delicious"

MY REVIEW
doe53 User ID: 153997 78790
Reviewed Jan. 27, 2009

"Fantastic! I haven't used my machine in a while, this was a

great reintroduction to it. I didn't have bread flour so used regular flour and white whole wheat. Light, crispy crust,
big loaf. Not sweet due to the banana at all."

MY REVIEW
bubbles71 User ID: 3292625 85516
Reviewed Aug. 3, 2008

"This recipe turns out a good, lighter loaf. I was unsure about the banana but the flavor is very subtle and would go unnoticed if one wasn't told."

Loading Image