Banana Wheat Bread Recipe
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
- 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
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: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature. Yield: 1 loaf (1-1/2 pounds, 16 slices).
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.
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