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Store This, Not That! > Blog > Cooking with Food Storage > Back to School Survival: Whole Wheat Banana Bread
September 19th, 2013

Back to School Survival: Whole Wheat Banana Bread

Okay, so my all time favorite breakfast is a boiled egg and a slice of a quick bread with a glass of milk.  It keeps me full, tastes great, is easy to clean up, and my kids will even eat it!  It is my go-to breakfast.  I just make large batches of quick bread like this ultra delicious whole wheat banana bread and freeze them so they are easy to pull out of the freezer.  And here is my tip for perfectly boiled eggs….are you ready…put the eggs in the pot and fill with water.  Put the pot on the burner and turn to high.  When the water boils, leave it for 5 minutes and then cover and remove from heat for 15 minutes.  Perfect boiled eggs every time!

Low-Fat Whole Wheat Banana Bread
4 T margarine (or butter), softened
¼ C applesauce
2 eggs (2 T. Dehydrated Eggs +1/4 C. Water)
2 T skim milk or water
¾ C packed light brown sugar
1 C mashed banana (2-3 medium bananas)
1 ¾ C Whole Wheat Flour
2 t baking powder
½ t baking soda
¼ t salt (optional)
¼ C coarsely chopped walnuts or pecans
Beat margarine, applesauce, eggs, milk, and brown sugar in large mixer bowl until smooth. Add banana and blend at low speed; beat at high speed 1 to 2 minutes. Combine flour, baking
powder, baking soda, and salt; mix into batter. Mix in nuts. Pour batter into greased loaf pan, . Bake at 350º F until bread is golden and toothpick inserted in center comes out clean (55
to 60 minutes). Cool in pan on wire rack 10 minutes; remove from pan and cool to room temperature.

**Helpful Hint**
If you don’t have two bread pans but want to double the recipe, you can always put it in a bundt pan (as pictured above). This works great for brunches or anytime you want to “dress up” the bread. Be sure to lengthen the baking time by about 5 or 10 minutes when using the bundt pan.

amazing reviews click here

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