Whole Wheat Banana Nut Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 8
- 2 eggs
- 1/4 cup milk
- 1/2 teaspoon baking soda
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1 cup all purpose flour
- 1 cup whole wheat pancake mix
- 1/2 cup walnuts chopped
- 1 1/4 teaspoon baking powder
- 1 cup ripe bananas mashed
- 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
Aromatic Delights: Whole Wheat Banana Nut Bread
This recipe, inspired by the classic flavors of Aunt Jemima's whole wheat pancake mix, is a testament to the wonders of culinary experimentation. It's a delightful fusion that marries the nutty flavor of whole wheat flour with the sweet, aromatic notes of ripe bananas. And to elevate the experience even further, I baked it in a Corning Ware dish, allowing the flavors to mingle and deepen during the baking process.
The result? A delectable treat that's not only satisfying but also unbelievably easy to make. Its tender crumb and moist texture make it a perfect companion for breakfast, lunch, or a cozy afternoon snack. So, gather your ingredients, preheat your oven, and embark on a baking adventure that will leave your taste buds craving more of this aromatic delight.
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.
