Buckwheat And Banana Bread
2 1/4 teaspoons active dry yeast
2 cups bread flour
1 1/2 cups whole wheat flour
3/4 cup buckwheat flour
3 tablespoons powdered milk
1 1/2 teaspoons salt
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons honey
1/3 cup mashed banana
1/3 cup coarsley-chopped raisins
1 1/4 cups water
Place the ingredients in the bread pan in the order recommended by your
machine’s manufacturer. Process on the Basic cycle.
This recipe yields a 1 1/2 pound loaf.
Per serving: 2393 Calories (kcal); 38g Total Fat; (14% calories from fat); 79g Protein; 449g Carbohydrate; 23mg Cholesterol; 3326mg Sodium
Food Exchanges: 26 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 6 1/2 Fat; 1 1/2 Other Carbohydrates
Banana Bread - Quick Bread For Machines
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup white sugar
3 tablespoons vegetable oil
2 eggs
2 medium bananas — peeled, halved
Place ingredients in the pan of the bread machine. Select the Dough
setting, and press Start. Mix the bread for 3 to 5 minutes until the
bananas are mashed and all ingredients are thoroughly combined. If
necessary, use a rubber spatula to push the dough from the sides of the
bread pan. When 3 to 5 minutes have passed on the clock display, press
Stop. Do not continue mixing. Smooth out the top of the loaf with the
rubber spatula.
Select the Bake setting, and press Start. The Bake cycle time may vary
with machines, but should be about 50 minutes. To test the bread for
doneness, insert a toothpick into the center top. Remove the toothpick.
If the bread is done, the toothpick will come out clean. If there is
dough on the toothpick, reset the machine on Bake and continue to bake an
additional 10 to 15 minutes. Test again with the toothpick to assure the
bread is completely baked.
Remove the pan from the machine, but allow the bread to remain in the pan
for 10 minutes. Remove the bread to cool completely on a wire rack.
This recipe yields a 1 pound loaf.
Per serving: 1622 Calories (kcal); 53g Total Fat; (29% calories from fat); 39g Protein; 248g Carbohydrate; 374mg Cholesterol; 1235mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 9 Fat; 0 Other Carbohydrates
Banana Bread
1 1/2 cup bread flour
1 1/2 cup wheat flour
1/2 teaspoon salt
2 md ripe bananas
1/4 cup honey
1/4 cup warm water
1 egg
1/4 cup oil
1/2 teaspoon vanilla
1 teaspoon poppy seeds — (optional)
1 package yeast
Follow the instructions for your machine as to which order you put in your
ingredients…make sure that if you set your machine on delayed timer that
you don’t get your yeast wet or your bread will flop! Good luck!
Per serving: 2200 Calories (kcal); 67g Total Fat; (26% calories from fat); 58g Protein; 354g Carbohydrate; 187mg Cholesterol; 1144mg Sodium
Food Exchanges: 19 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat; 4 1/2 Other Carbohydrates
BANANA BREAD
1 3/4 c flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 c shortening
2/3 c sugar
2 eggs, well beaten
1 1/2 c banana, well mashed, overripe
1/2 c walnuts, coarsely chopped
Sift together flour, baking powder, baking soda and salt. With electric beater on low, fluff shortening in a small bowl, until soft and creamy. Add sugar gradually. Beat in eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, ½ the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.
Place on a rack in crockpot. Cover crockpot, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape. Cook on HIGH for 4 to 6 hours.
Cool on a rack for 10 minutes. Serve Warm.
SUGARLESS BANANA BREAD
1 3/4 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 c. melted margarine
2 egg, beaten
Liquid sweetener to equal 1/2 c. sugar
1 tsp. vanilla
2 med. sized bananas, mashed
Sift together flour, baking powder, baking soda and salt. Add remaining ingredients except bananas. Stir only until flour mixture is moistened. Fold in mashed bananas. Pour into greased 8 x 4 inch loaf pan. Bake at 350 degrees until top springs back when touched, about an hour.
Yields 14 slices.
Exchanges: 1 bread and 1/2 fat.
Calories = 109. Carbohydrate = 15 grams. Fat = 4 grams. Protein = 2/5 grams. Cholesterol = 39 milligrams.
BANANA BREAD
2 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
2 ripe bananas (mashed)
6 oz. can frozen orange juice
2 eggs
1 c. raisins
Nuts (optional)
Sift all dry ingredients together and set aside. In a separate bowl mix all wet ingredients and mashed bananas. Mix wet and dry ingredients together and mix well, then fold in, nuts and raisins. Pour in a greased and floured loaf pan unless using a non-stick pan. Bake at 350 - 375 degrees for 30-45 minutes or when knife comes out clean.
BANANA BREAD
2 eggs
1 1/4 c. mashed bananas (about 3)
1 c. sugar
1/2 tsp. salt
1 tsp. soda
1/2 c. melted shortening or margarine
2 c. flour
1/2 c. nuts
12-inch Dutch oven. Preheat oven to 350 degrees. Mash bananas first, then add all other ingredients. Bake 45 minutes to 1 hour. (To cook outdoors on campfire, put 10 coals on top of Dutch oven and 8 coals on bottom. This equals 350 degrees.)