Whole Wheat Banana Bread

recipe
"Whole wheat and soy flours boost the nutrition in this loaf." —Barry Wise, Visalia, CA

Yield:

12 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 153
Caloriesfromfat 9 %
Fat 1.5 g
Satfat 0.4 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 6.3 g
Carbohydrate 29.8 g
Fiber 3.2 g
Cholesterol 1 mg
Iron 2 mg
Sodium 249 mg
Calcium 8 mg

Ingredients

1 cup warm water (100° to 110°)
1 package dry yeast (about 2 1/4 teaspoons)
1 cup mashed ripe banana
2 1/4 cups bread flour (about 10 1/2 ounces), divided
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 cup soy flour (about 2 ounces)
1 1/4 teaspoons salt
Cooking spray
1 teaspoon butter, melted

Preparation

1. Combine 1 cup warm water and yeast; let stand 5 minutes. Stir in banana.

2. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups bread flour, wheat flour, soy flour, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

3. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into a 14 x 7–inch rectangle on a floured surface. Roll up tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5–inch loaf pan coated with cooking spray. Coat top with cooking spray. Cover; let rise in a warm place 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

4. Preheat oven to 400°.

5. Bake at 400° for 1 hour or until lightly browned on bottom and sounds hollow when tapped. Remove from pan; brush with butter. Cool completely.

Barry Wise, Visalia, CA,

Cooking Light

August 2008
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