Wimpy banana breads, take cover! This great-tasting banana bread boasts the rich flavor and color of whole wheat flour.
Banana-Raisin Whole Wheat Bread
- Prep Time 15 min
- Total 3 hr 25 min
- Servings 2
- Ingredients 10
Ingredients
- 2 1/2 cups Gold Medal™ whole wheat flour
- 1 1/2 cups mashed very ripe bananas (3 to 4 medium)
- 1 1/4 cups packed brown sugar
- 1 cup raisins
- 2/3 cup plain nonfat yogurt
- 1/2 cup fat-free cholesterol-free egg product or 2 eggs
- 1/3 cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
Instructions
-
Step1Move oven rack to lowest position. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
-
Step2Stir together all ingredients until blended. Pour into pans.
-
Step3Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition
80
Calories
2 g
Total Fat
1 g
Protein
15 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Slice
- Calories
- 80
- Calories from Fat
- 20
- Total Fat
- 2 g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 85 mg
- Potassium
- 110 mg
- Total Carbohydrate
- 15 g
- Dietary Fiber
- 1 g
- Protein
- 1 g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 2%
- 2%
Exchanges:
1 Starch;Tips from the Betty Crocker Kitchens
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