I know this bread still isn't whole wheat, but it is still a big increase in fiber when compared to bread only made with white flour. Whole wheat flour has 6 times more fiber than all-purpose white flour. So, by substituting just half of the flour with whole wheat, these muffins now have 3 times the fiber!
Wheat Banana Bread
2/3 c sugar
1/3 cup shortening
1 c flour
1 c whole wheat flour
2 t baking powder
1/4 t baking soda
1/4 t salt
1 t vanilla
1 c mashed ripe bananas, about two medium
¼ c milk or non-dairy substitute
½ c chopped pecans or chocolate chips (optional)
Beat sugar and shortening for about 5 minutes until combined. Slowly mix in flour, baking powder, baking soda and salt. Mix in bananas, milk and vanilla. The batter will be thick. Stir in pecans and/or chocolate chips, if using. Spoon into a greased 9-in. x 5-in. loaf pan. Bake at 350° for about 55-60 minutes or until bread tests done with a toothpick. Cool in pan for 10 minutes before removing to a wire rack.