Banana-Wheat Quick Bread
A moist, flavorful banana bread with hints of wheat and raisins, perfect for breakfast or snack, appealing to banana lovers and those seeking a wholesome treat.
Ingredients
Instructions
- Preheat oven to 325°F (160°C). Grease and flour the bottom of a 9 x 5-inch or 8 x 4-inch loaf pan.
- In a large bowl, blend all ingredients including flour, whole wheat flour, sugar, mashed bananas, margarine or butter, egg, raisins, salt, and baking soda.
- Beat the mixture for 3 minutes at medium speed until well combined.
- Pour the batter into the prepared pan.
- Bake at 325°F (160°C) for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
- Immediately remove the bread from the pan and cool on a wire rack.
- For mini loaves, divide the batter into 5 x 2 1/2 x 1 1/2-inch pans or soup cans and bake for 35 to 40 minutes.
Tips & Substitutions
For a healthier twist, consider substituting half of the sugar with applesauce or using honey. You can also add chopped nuts for added texture or swap raisins for dried cranberries. If your bananas aren't very ripe, bake them at 300°F for about 15-20 minutes to enhance their sweetness. Remember to use a toothpick test to ensure doneness.
Serving Suggestions
This Banana-Wheat Quick Bread is delicious on its own or served with a pat of butter. Pair it with a cup of coffee or tea for a cozy breakfast or snack. For a delightful twist, try adding a dollop of cream cheese spread on top. It also pairs beautifully with Granny'S Christmas Cake for a festive treat.
Storage & Reheating
Once cooled, store the bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer for up to three months. To reheat, simply thaw overnight in the fridge and warm slices in the microwave or toaster.
Nutrition & Diet Analysis (per serving)
Each serving of Banana-Wheat Quick Bread contains roughly 178 calories, with 3g protein, 36g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 660mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use gluten-free flour instead of regular flour?
Yes, you can substitute gluten-free all-purpose flour for regular flour in this recipe. Make sure to add a binding agent, such as xanthan gum, to help the bread rise and maintain its structure. The texture may differ slightly, but it should still produce a delicious loaf.
How can I make this recipe vegan?
To make this Banana-Wheat Quick Bread vegan, replace the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) or applesauce. Use plant-based margarine instead of butter, and ensure your sugar is vegan-friendly. The bread will still be moist and flavorful!
What can I serve with this bread for breakfast?
This quick bread is versatile and pairs well with fresh fruit, yogurt, or a smoothie for a balanced breakfast. You can also serve it alongside eggs or breakfast sausage for a heartier meal. For a special treat, enjoy it with a drizzle of maple syrup or honey.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).