Whole Wheat Banana Loaf

preheat oven to 350F

1 Cup whole wheat flour
1/4 cup wheat germ
1 teaspoon baking soda
3/4 teaspoon salt
1 and 1/4 cups mashed bananas (appx. 4 medium – this will vary)*
1/4 cup plain yogurt
1/2 cup butter
1/4 cup to 1/2 cup sugar (according to your personal preference)
1 egg
1/2 cup raisins
(1/4 cup walnuts if you like — it tastes much better with )

The whole wheat flour must be as fine as white flour; coarser stone ground flour will not work in this recipe. The raisins are essential in order to absorb moisture and to prevent a “sad” line at the bottom of the bread.

1. Grease an 8.5” x 4.5” x 2.75” loaf pan

2. In a small bowl, stir together the flour, wheat germ, baking soda, and salt. In another small bowl, combine bananas and yogurt.

3. In a medium bowl, cream together butter and sugar; beat in egg. Gently add flour mixture alternately with banana mixture. Stir just until smooth. Stir in raisins.

4. Turn into loaf pan and bake for 55 to 60 minutes, or until toothpick inserted in centre comes out clean.

5. Loosen edges and turn out onto wire rack. Turn right side up and cool completely before slicing.
* if you don’t have quite enough bananas to make up the entire 1+1/4 cups called for, just make up the difference with additional yogurt!


1 Comment

Filed under "Sweets"/Cakes/Etc, Breads/Muffins/Biscuits, Vegetarian (lacto/ovo)

One response to “Whole Wheat Banana Loaf

  1. Pingback: Grandma Ruth’s Banana Bread | …and recipes

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