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

Banana Wheat Bread Recipe

Publisher Photo
A subtle banana flavor comes through in this moist whole wheat loaf sent in by Louise Myers of Pomeroy, Ohio. Flecked with poppy seeds, the sweet slices are wonderful warm or toasted and spread with butter.
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 egg, lightly beaten
  • 4-1/2 teaspoons canola oil
  • 1 medium ripe banana, sliced
  • 2 teaspoons poppy seeds
  • 1 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1-3/4 cups bread flour
  • 1-1/2 cups whole wheat flour
  • 2-1/4 teaspoons active dry yeast

Nutritional Facts

1 serving (1 each) equals 125 calories, 2 g fat (trace saturated fat), 13 mg cholesterol, 153 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.

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). 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

Nutritional Facts

1 serving (1 each) equals 125 calories, 2 g fat (trace saturated fat), 13 mg cholesterol, 153 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Banana Wheat Bread

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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.

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