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Banana Wheat Bread Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 4 hours YIELD:16 servings


  • 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


  • 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: 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).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts

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. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Reviews for Banana Wheat Bread

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Reviewed Jun. 6, 2015

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

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."

Reviewed Apr. 29, 2015

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

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."

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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