whole wheat banana nut bread
This recipe came from Aunt Jemima whole wheat pancake mix. I thought I would give it a try, and wow, it turned out very tasty. When I baked this, I did not use a loaf pan, but I used a 10 x 10 x 2 Corning Ware.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 8
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/4 cup milk
- 1/2 teaspoon baking soda
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1 cup all purpose flour
- 1 cup whole wheat pancake mix
- 1/2 cup walnuts chopped
- 1 1/4 teaspoon baking powder
- 1 cup ripe bananas mashed
- Carbohydrate 34.9576007357357 g
- Cholesterol 93.06 mg
- Fat 14.1664292093355 g
- Fiber 1.85054336357844 g
- Protein 9.09159115972615 g
- Saturated Fat 1.54818971564025 g
- Serving Size 1 1 Serving (130g)
- Sodium 5169.11258177735 mg
- Sugar 33.1070573721572 g
- Trans Fat 1.04096740243665 g
- Calories 290 calories
preheat oven to 350°F. Lightly grease the bottom only of an 8" x 4" loaf pan. Combine pancake mix, flour, walnuts, baking powder, baking soda and sugar into a large bowl. In small bowl whisk together oil, eggs and milk. Stir in bananas, add to dry ingredients. Stir gently just until dry ingredients are moistened. Pour into prepared pan. Bake 45 to 50 minutes, or until toothpick inserted into center, comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely.
