Whole Wheat Banana Nut Bread By: Mary F.
My youngest son has CF. In an effort to help him gain weight we tweaked many banana bread recipes for the best flavor and the most calories per slice. This is a family favorite. It keeps well in the fridge and travels with him to college. We have never tried to freeze it, as it does not last long enough. David is 22 and doing well!
- 2 1/2 c whole wheat flour
- 2 tsp baking soda
- 1 tsp salt
- 1 c unsalted butter, room temp
- 1 c sugar
- 1/2 c brown sugar
- 1 tsp vanilla
- 2 c bananas, mashed
- 4 eggs
- 1 c chopped walnuts or pecans
- Add All Ingredients
Preheat oven to 350 degrees.
Butter and flour two medium (8.5 inches) loaf pans.
In a medium bowl, stir together the flour, baking soda and salt. Set aside.
In a large bowl, beat together the butter and sugars until blended.
Beat in vanilla and banana.
Add eggs and beat until completely mixed (don't worry if it looks curdled, this is because of the moisture in the mixture and this is not a flaw).
Stir in the nuts.
Add the combined dry ingredients and stir until blended.
Spread the batter evenly in the two prepared pans.
Bake until a thin wooden skewer inserted in the center of a loaf comes out clean (approximately 55 to 65 minutes).
Cool in the pans for 10 minutes, then turn onto a wire rack and cool completely.
- Servings: 20
Amount per serving:
- Calories: 259
- Fat: 14 g
- Sodium: 260 mg
- Protein: 5 g
- Calcium: 23 mg
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