Whole Wheat Banana Nut Bread
This recipe originated from Aunt Jemima's whole wheat pancake mix. I decided to experiment with it, and surprisingly, it turned out incredibly delicious. Instead of using a loaf pan, I utilized a 10 x 10 x 2 Corning Ware for baking.
This recipe originated from Aunt Jemima's whole wheat pancake mix. I decided to experiment with it, and surprisingly, it turned out incredibly delicious. Instead of using a loaf pan, I utilized a 10 x 10 x 2 Corning Ware for baking.
- Carbohydrate 34.9576007357357 g
- Cholesterol 93.06 mg
- Fat 14.1664292093355 g
- Fiber 1.85054336357844 g
- Protein 9.09159115972615 g
- Saturated Fat 1.54818971564025 g
- Serving Size 1 1 Serving (130g)
- Sodium 5169.11258177735 mg
- Sugar 33.1070573721572 g
- Trans Fat 1.04096740243665 g
- Calories 290 calories
Step-by-step
- preheat oven to 350°F.
- Lightly grease the bottom only of an 8" x 4" loaf pan.
- Combine pancake mix, flour, walnuts, baking powder, baking soda and sugar into a large bowl.
- In small bowl whisk together oil, eggs and milk.
- Stir in bananas, add to dry ingredients.
- Stir gently just until dry ingredients are moistened.
- Pour into prepared pan.
- Bake 45 to 50 minutes, or until toothpick inserted into center, comes out clean.
- Cool in pan 10 minutes.
- Remove from pan and cool completely.
Standard baking formulas rely on unbleached all-purpose flour for structural integrity, but utilizing a pre-blended whole wheat pancake mix introduces distinct chemical leaveners and salt profiles that require careful handling. Substituting specialty dry goods alters the protein content and hydration rates within the batter significantly. Understanding how these baseline components react with mashed fruit prevents dense or rubbery textures.
- When substituting fresh fruit, ensure bananas show heavy black spotting on the skin to guarantee sufficient natural sugar concentration and adequate moisture for the denser whole wheat matrix.
- Stir the liquid ingredients into the dry mixture only until moistened; over-mixing develops gluten strands that yield a tough crumb instead of a tender interior.
- Grease strictly the bottom of the pan rather than the sides, allowing the batter to grip the ungreased metal and rise evenly during the initial thermal expansion at 350 degrees Fahrenheit.
- Monitor the bake starting at 45 minutes, testing readiness by inserting a wooden toothpick into the exact center until it emerges free of wet batter.
Proper cooling directly affects sliceability, requiring ten minutes of rest in the pan before inversion onto a wire rack. Storing the loaf in an airtight container at room temperature preserves moisture for up to three days without refrigeration.
