Tuesday, November 4, 2014

Wheat Banana Bread {Egg-free, Dairy-free}

Here is another attempt to make some of our recipes a little healthier.  I replaced half of the all-purpose flour with whole-wheat flour in my Banana Nut Bread (EF, DF).

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. 

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