Very Moist Whole Wheat Banana Bread

"This is my own adaptation of banana bread, and it has turned out very moist. Lower sugar, more nutrient dense, too. Has a very fine texture due to the whole grain wheat. Try it, and you'll see! This freezes well for later use."
 
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Ready In:
1hr 10mins
Ingredients:
11
Yields:
1 loaf
Serves:
12-15
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Combine margarine, oil, sugar, stevia, and mashed bananas in a large bowl. Mix until creamy.
  • Add vanilla, eggs, and milk to the creamed mix.
  • In a separate bowl, measure out whole wheat flour. To get a finer texture, you can blend it. This helps to achieve the moistness and unique texture of the bread.
  • Add baking soda and salt to flour, and mix.
  • Add flour mixture to the creamed mixture.
  • Put bread batter into a greased 9"x5" pan, and spread flat into pan.
  • Bake 50-60 minutes, depending on the power of your oven.
  • Cool in pan for 5 minutes before removing to a cooling rack. :).

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Reviews

  1. I thought with just the whole wheat flour this may be too heavy or dry, but boy was I wrong! My banana hating boy ate most of this by himself. I am not sure the tsp. of stevia was worth the cost, so I may leave it out next time. I also made this in a 9x9 pan and baked for about 50 minutes. Thanks for sharing! Another keeper recipe. Made for Spring PAC 09.
     
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RECIPE SUBMITTED BY

My name is Elizabeth, and I am a stay at home mom to my 4 year old daughter. I am now going back to school for Nursing. I love to cook healthy, nutritious meals for my family, as well as make special treats every once in a while. I love music, going out with my husband, reading, learning new things/research, riding my bike, hiking, window shopping, recipe searching, and visiting my old dog, Doc. He lives with my Dad. :)
 
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