Shredded Wheat Banana Bread Recipes

SHREDDED WHEAT BANANA BREAD

Steps:

• Preheat the oven to 350*.
• Combine the flour, baking soda, salt, sugar, and butter in a large mixing well.
• Add in the eggs and mix well.
• Add in the banana, 1/2 cup shredded wheat, and vanilla.
• Grease a 9-inch loaf pan and spoon batter into it, spreading it evenly.
• Top it with the reserved shredded wheat.
• Bake for 1 hour at 350* or until when poked with a toothpick in the deepest part it comes out clean.
• Cool and carefully remove from pan.
• Serve.

WHOLE WHEAT BANANA NUT BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into prepared pan.
• Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

POST SHREDDED WHEAT BANANA BREAD

Steps:

• Preheat oven to 350°F. Mix flour, cereal, spice, baking powder and baking soda in medium bowl; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs; mix well. Add flour mixture alternately with milk, beating well after each addition. Blend in bananas. Pour into greased 9-inch by 5-inch loaf pan. Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes on wire rack; remove from pan. Cool completely. Cut into 16 slices.

WHOLE WHEAT STRAWBERRY BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray; dust with flour.
• Mash bananas in a large bowl with a fork. Add sugar and mix until smooth. Add eggs, milk, and strawberry gelatin; mix well.
• Combine whole wheat flour, baking powder, and salt in a separate bowl. Add 1/2 of the flour mixture to the egg mixture; mix until moist. Add remaining flour mixture and mix until batter is just moistened.
• Spread batter in the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

SHREDDED WHEAT BREAD

Steps:

• In a large bowl, pour boiling water over cereal. Add the molasses, shortening and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a bowl, dissolve yeast in warm water. Add cereal mixture and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter if desired. Cool.

SHREDDED WHEAT BREAD

Steps:

• Measure the boiling water, butter, salt, and molasses into a mixing bowl, and crumble the shredded wheat into this; cool to lukewarm.
• Dissolve the yeast in the 1/4 cup warm water and let proof for a few minutes.
• Add this to the above lukewarm mixture.
• Add the flour by cupfuls, using as much as you need to have a fairly stiff dough.
• Knead 100 times.
• Grease a bowl and place dough into it.
• Let rise for 2 hours, covered.
• Punch down and rise another hour.
• Turn out on lightly floured board, punch down, and let rest for 10 minutes.
• Make into two loaves, place in greased pans, let rise till double.
• Bake 400 degrees for 50 minutes, covering with foil if it gets too brown.

SHREDDED WHEAT BREAD

Steps:

• Combine yeast cake, water and sugar, set aside.
• Combine shredded wheat and 1 cup hot water, set aside.
• Mix remaining ingredients and the set aside ingredients with mixer until smooth.
• Let rise until double and shape into rolls or bread, put into greased pans and raise again.
• Bake at 325 for 25 to 35 minutes.