Whole Wheat Banana Bread

By nichc

Healthy & Yummy version of the long time favorite.

Ingredients

• 1 cup warm water (100-110 degrees)
• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 cup mashed ripe bananas
• 2 1/4 cups bread flour
• 1 cup soy flour
• 1 1/4 teaspoons salt
• Cooking spray
• 1 teaspoon butter, melted

Details

Servings 12

Preparation

Step 1

Combine warm water and yeast, let stand 5 minutes. Stir in banana.

Add 2 cups bread flour, wheat flour, soy flour and salt to yeast mixture. Stir until soft ball forms. Turn dough onto floured surface and knead until smooth and elastic (about 8 mins). Add remaining bread flour 1 tablespoon at a time to prevent dough from sticking to hands (dough will be sticky).

Place dough in large bowl coated with cooking spray, turn to coat top of ball. Cover and let rise in warm (85 degree) place free from drafts for 45 mins or until doubled. If two fingers pressed into the dough ball leave an indent then it has risen enough.

Punch down and cover and let dough rest 5 mins. Roll dough into a 14 X 7 inch rectangle on a floured surface. Roll up tightly starting with a long edge. Press firmly to eliminate air pockets. Pinch seam and ends to seal.

Place roll seam side down in a 9 X 5 loaf pan coated in cooking spray. Cover and let rest in a warm place for 30 mins or until doubled.

Preheat oven to 400 degrees. Bake for 1 hour or until lightly browned and makes a hollowed sound when tapped.

Remove from pan, brush with butter and allow to cool completely before slicing.

Serving 1 slice: 153 Calories; 1.5g fat; 9g of calories from fat; 6.3g protein; 29.8g carbs;