Banana Raisin Whole Wheat Bread No Egg No Oil Recipes

BANANA-RAISIN WHOLE WHEAT BREAD

Banana-Raisin Whole Wheat Bread image

Make and share this Banana-Raisin Whole Wheat Bread recipe from Food.com.

Provided by Jean Bruner

Categories Breads

Time 11m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups whole wheat flour
1 1/2 cups mashed bananas
1 1/4 cups packed brown sugar
1 cup raisins
2/3 cup yogurt
2 eggs
1/3 cup applesauce
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla

Steps:

Preheat oven to 350°F; gease the bottom of a 9x5 loaf pan.
Stir together all ingredients until blended.Pour into pans.
Bake 1 hour to 1 hour 15 min until toothpick inserted in center comes out clean. Cool 10 minutes and then loosen sides with a knife and remove from pans. Cool completely before slicing. Wrap tightly and store.
Enjoy -- .

Nutrition Facts : Calories 518.5, Fat 3.8, SaturatedFat 1.3, Cholesterol 74, Sodium 660.8, Carbohydrate 117.2, Fiber 8.6, Sugar 67, Protein 11.3

BANANA-RAISIN WHOLE WHEAT BREAD, NO-EGG, NO-OIL

Banana-Raisin Whole Wheat Bread, No-Egg, No-Oil image

I am a very rookie cook, but always health conscious. Adapted this recipe from the one on the back of whole wheat flour bag. Anyway, this "monkey bread" as my kids call it , has flax seed powder instead of eggs, applesauce instead of oil. If you don't like the Splenda Brown Sugar Blend, use 1 1/4 cup of brown sugar.

Provided by info1692

Categories Breads

Time 1h20m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons flax seed meal
6 tablespoons water
1/3 cup applesauce
3 medium bananas (mashed)
1 cup raisins
2/3 cup plain nonfat yogurt
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup Splenda brown sugar blend
1 teaspoon vanilla
1 teaspoon banana extract

Steps:

Grease bottom 9x5 loaf pan.
Mix the Flax seed powder with 6 TBSP water. Mix and sit for 30 sec.
Stir all ingredients and flax mixture together until blended.
Bake for 60-75 min at 350 degrees or until toothpick comes out clean.
Cool 10 minute.
Remove from pan and cool on wire rack.

Nutrition Facts : Calories 215.9, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.3, Sodium 434.4, Carbohydrate 49.1, Fiber 4.4, Sugar 17.5, Protein 5

WHOLE WHEAT BANANA NUT BREAD

Whole Wheat Banana Nut Bread image

This is a moist banana bread recipe that I make fairly often with leftover, very ripe bananas.

Provided by PEDGI

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

Ingredients

⅓ cup vegetable oil
½ cup honey
1 teaspoon vanilla extract
2 eggs
1 cup mashed bananas
1 ¾ cups whole wheat flour
½ teaspoon salt
1 teaspoon baking soda
¼ cup hot water
½ cup chopped walnuts

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into prepared pan.
Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

Nutrition Facts : Calories 217.8 calories, Carbohydrate 29.4 g, Cholesterol 31 mg, Fat 10.5 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 215.3 mg, Sugar 14.2 g

BANANA-RAISIN WHOLE WHEAT BREAD

Banana-Raisin Whole Wheat Bread image

Wimpy banana breads, take cover! This great-tasting banana bread boasts the rich flavor and color of whole wheat flour.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h25m

Yield 2

Number Of Ingredients 10

Ingredients

2 1/2 cups Gold Medal™ whole wheat flour
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1 1/4 cups packed brown sugar
1 cup raisins
2/3 cup plain nonfat yogurt
1/2 cup fat-free cholesterol-free egg product or 2 eggs
1/3 cup vegetable oil
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla

Steps:

Move oven rack to lowest position. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
Stir together all ingredients until blended. Pour into pans.
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 80, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 85 mg

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