Whole Wheat Graham Cracker Banana Bread Recipes

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GRAHAM CRACKER BANANA BREAD



Graham Cracker Banana Bread image

The original recipes called for raisins but I subbed nuts. Tasty and great sliced with a bit of honey on it.

Provided by Ceezie

Categories     < 4 Hours

Time 1h25m

Yield 16 slices

Number Of Ingredients 10

1 2/3 cups graham cracker crumbs
1 1/2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1/3 cup vegetable oil
2 large bananas, mashed (about 1 c)
1 cup nuts, chopped

Steps:

  • Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.
  • Mix graham cracker crumbs, flour, sugar, baking powder, and salt in large bowl; set aside.
  • Beat eggs, milk and oil in medium bowl with wire whisk until well blended. Stir in bananas.
  • Add to flour mixture; stir until just blended. Stir in raisins. Spoon into greased loaf pan.
  • Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely. Cut into 16 slices to serve.

WHOLE WHEAT-BANANA BREAD



Whole Wheat-Banana Bread image

Looking for a mouth-watering banana bread made using Gold Medal® whole wheat flour? Then check out this recipe.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h15m

Yield 32

Number Of Ingredients 10

2 cups Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
1 3/4 cups sugar
2 cups mashed very ripe bananas (about 4 medium)
1/2 cup coarsely chopped nuts
2/3 cup vegetable oil
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs

Steps:

  • Heat oven to 350°F. Grease bottoms only of 2 (9x5- or 8x4-inch) loaf pans with shortening or cooking spray.
  • In large bowl, beat all ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Pour batter into pans.
  • Bake 55 to 65 minutes or until toothpick inserted halfway between center and edge of pan comes out clean. Cool 10 minutes. Loosen sides of loaves from pans. Remove from pans to cooling rack. Cool completely, about 2 hours, before slicing.

Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 13 g, TransFat 0 g

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