| WHOLE WHEAT BANANA NUT BREAD Preheat oven to 350 F. Grease the bottoms of two 9x5x3 or 8x4x2 loaf pans. 3 cups whole wheat flour 2 cups white sugar ½ cup walnuts 2 cups bananas, mashed-about 5 medium 2/3 cup vegetable oil 2 teaspoons baking soda 1 teaspoon salt ½ teaspoon baking powder 4 eggs Measure all ingredients into a large bowl. Using an electric mixer, beat for 30 seconds on low speed. Beat 45 seconds on medium speed. Pour mixture into loaf pans filling about 2/3 full and bake 50 to 60 minutes or until a toothpick inserted in the middle comes out clean. Let set for 10 minutes in order to loosen from sides of pan. Remove bread and set on a wire rack or clean dish cloth to cool. Must be completely cool before slicing. Bread will store in the refrigerator for up to 10 days. For high altitude: Decrease sugar to 1 ½ cups and increase oven temperature to 375 F. Bake only 45 to 55 minutes. |
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