Vitamix Whole Wheat Banana Nut Quick Bread Recipes

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WHOLE WHEAT BANANA NUT BREAD



Whole Wheat Banana Nut Bread image

This is a moist banana bread recipe that I make fairly often with leftover, very ripe bananas.

Provided by PEDGI

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

⅓ cup vegetable oil
½ cup honey
1 teaspoon vanilla extract
2 eggs
1 cup mashed bananas
1 ¾ cups whole wheat flour
½ teaspoon salt
1 teaspoon baking soda
¼ cup hot water
½ cup chopped walnuts

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.

Nutrition Facts : Calories 217.8 calories, Carbohydrate 29.4 g, Cholesterol 31 mg, Fat 10.5 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 215.3 mg, Sugar 14.2 g

VITAMIX WHOLE WHEAT BANANA NUT QUICK BREAD



Vitamix Whole Wheat Banana Nut Quick Bread image

Dietary Interest: vegetarian, high fiber, low cholesterol. Super easy to make and very, very moist.

Provided by kathy2263

Categories     Breads

Time 1h15m

Yield 1 Loaf, 8 serving(s)

Number Of Ingredients 11

1 2/3 cups whole wheat flour
2 teaspoons baking powder
2/3 cup granulated sugar
1 teaspoon salt
1/4 cup egg substitute or 1 egg
1/4 cup butter
1/3 cup skim milk
1 teaspoon lemon peel
2 ripe bananas, peeled
1/4 cup applesauce
2/3 cup walnuts, chopped

Steps:

  • Preheat oven to 350?F (180?C).
  • Spray an 8 1/2-inch x 4 1/2-inch (21.25 cm x 11.25 cm) loaf pan with cooking spray.
  • Combine flour, baking powder, and salt in a medium-size bowl. Set aside.
  • Place egg, sugar, butter spread, milk, lemon peel, bananas, and applesauce into the Vitamix in the order listed and secure lid.
  • Select Variable 1.
  • Turn machine on and slowly increase speed to Variable 5.
  • Blend for 10-15 seconds or until mixed.
  • Pour batter into dry ingredients and mix gently by hand to combine.
  • Stir nuts into batter, reserving some to sprinkle on top.
  • Bake for 60 minutes or until a knife inserted into the center comes out clean.

Nutrition Facts : Calories 305, Fat 12.9, SaturatedFat 4.4, Cholesterol 15.5, Sodium 456.5, Carbohydrate 45.4, Fiber 4.2, Sugar 20.8, Protein 6.3

FOOLPROOF WHOLE-WHEAT BREAD WITH YOUR VITAMIX BLENDER



Foolproof Whole-Wheat Bread With Your Vitamix Blender image

The VitaMix is great for making whole-wheat flour. Forget about buying the "dry blade" container -- the "wet blade" container works just fine, as long as you keep the quantity of wheat berries down to about a cup. This recipe comes from a friend in Texas, who used to be a professional baker. It is marvelous, and oh-so simple. Nothing beats the smell or taste of hot, whole-wheat bread!

Provided by hdjacobsen

Categories     Yeast Breads

Time 1h5m

Yield 2 Loaves

Number Of Ingredients 6

2 1/2 cups water
1/2 cup honey-molasses (adjust mix to taste)
2 tablespoons active dry yeast
5 cups whole wheat flour
1/2 cup wheat gluten
1 teaspoon salt

Steps:

  • Mix thoroughly water and honey-molasses, raise temperature to 108-112 degrees. Temperature is VERY important for proper yeast action.
  • Stir in yeast and set aside for 10-15 minutes for yeast to work. When ready, there should be at least a 1" topping of foam on the mixture.
  • While yeast is working, put a cup of whole wheat grain (i.e., the whole kernels or berries) in the VitaMix blender and grind for ONE MINUTE. Make sure the blender container is completely dry when this is begun. Put the wheat flour in a large mixing bowl. Repeat this process three more times. Note: I only have the "wet-blade" container, and is seems to do a marvelous job of making flour from grain but works best with smaller quantities of grain. This is why I grind one cup at a time. I have found that 4+ cups of whole wheat berries yields about five cups of whole-wheat flour.
  • Add gluten and salt to the whole-wheat flour and stir briefly to blend the dry ingredients.
  • Add yeast mixture and stir with a wooden spoon or spatula. When ingredients are lightly mixed, dump everything out onto the kitchen counter, in a spot that has been cleaned and lightly oiled. Note: I hand-knead dough, so I use rubber or light plastic gloves to keep the dough off my hands -- and out of my rings!. If you have a mixer with dough hooks, so much the better.
  • Knead the dough for five minutes, adding small amounts of water to keep the dough just barely on the sticky/gooey side. Put the dough back in the mixing bowl. It's hard to explain exactly what the consistency should be, but I try to keep the mixture sticky and quite moist. To add water, I make a depression in the dough and put in the water, then fold the dough over on itself. Kneading is fun! At least I think so. I flatten the dough with the heals of my hands, fold it end-for-end, repeat.
  • Put about two inches of hot water (110-120°F, decidedly warm to the touch, but not uncomfortably warm) in the sink and "float" the mixing bowl with dough in the sink. (It won't float with that little water, but you get the idea.) Cover the dough with a light cloth. The warm water will keep the dough warm and moist while it raises. Let dough raise about 30 minutes, or until it doubles in size.
  • Dump the dough back onto the counter top and knead again for two or three minutes. This will reduce the size of the dough as the air pockets are pressed out. Divide dough into two equal lumps, and form into the shape of loaves to fit bread pans. (Note: If you want to freeze half the dough for later use, now is the time to do it.) Oil and lightly flour the pans if they do not have a non-stick surface. Place each lump into a warmed bread pan, put these on the counter, and cover with a dry cloth. Note: I generally warm the pans by floating them in the sink, after I've removed the bowl in step 7. Allow the dough to rise a second time, which usually takes about a half-hour. The bread is ready when it has raised to about a half-inch above the height of the bread pan.
  • Cook at 360°F for about 35 to 40 minutes. When done, remove the bread from the bread pans and let cool (if you can stand the wait!) for about 10 to fifteen minutes before cutting and eating. Nothing is better smelling and tasting than fresh, hot, whole-wheat bread!
  • One final note: We live at an altitude of 4000 feet. The lower air pressure makes yeast work a little more quickly, and generally more liquid and a higher cooking temperature is required. However, this recipe was originally used in Texas, so it's probable no modifications are necessary.

Nutrition Facts : Calories 1303.3, Fat 8.5, SaturatedFat 1.4, Sodium 1214.9, Carbohydrate 283.8, Fiber 35.3, Sugar 48, Protein 44.5

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