Favorite Bake Off Banana Wheat Quick Bread Recipes

Steps:

• Heat oven to 350.
• Grease and flour bottom only of 9X5 or 8X4 inch loaf pan.
• In large bowl, combine all ingredients except raisins; beat 3 minutes at medium speed.
• Fold in raisins.
• Pour batter into greased and floured pan.
• Bake at 350 for 55 to 65 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes; remove from pan.
• Cool on wire rack.
• Wrap tightly and store in refrigerator.

Steps:

• Heat oven to 350 degrees. Grease bottom only of loaf pan.
• Mix sugar and margarine in 2 1/2 quart bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened; stir in nuts. Pour into pan.
• Bake until wooden toothpick inserted in center comes out clean, 8-inch loaf 1 1/4 hours, 9-inch loaf 55 to 60 minutes; cool 5 minutes. Loosen sides of loaf from pan; remove and cool completely before slicing.

Steps:

• This bread may be prepared and baked right in the machine (1 1/2-pound or larger models), or prepared in the machine, then removed, shaped, given a final rise and baked in a conventional oven. Either way, it's a good, down-to-earth white sandwich bread.
• Place the ingredients in your bread machine in the order recommended by the manufacturer, and program the machine for white or basic bread, or for the dough cycle. Press Start.
• If you're using the dough cycle, after the cycle is complete, allow the dough to continue to rise in the machine until it has really doubled in bulk. Remove the dough, shape it into a loaf, and place it in an 8 1/2 x 4 1/2-inch loaf pan. Let it rise until almost doubled. Bake the bread in a preheated 350°F oven for 35 to 40 minutes. Cool and offer to a friend.

Steps:

• Heat oven to 350°F. Grease and flour bottom only of 9 x 5- or 8 x 4-inch loaf pan.In large bowl, combine all ingredients except raisins beat 3 minutes at medium speed. Fold in raisins. Pour batter into greased and floured pan.Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes remove from pan. Cool on wire rack. Wrap tightly and store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Increase all-purpose flour to 1 1/2 cups. Bake as directed above.Nutrition Per Serving (1 slice): Calories 160 Protein 2g Carbohydrate 31g Fat 3g Sodium 250mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat oven to 350 degrees F.
• Grease a 9x5 inch bread pan with a piece of bunched up wax paper.
• Put a little flour in the pan, then tilt and tap the pan to coat the sides with flour. Tap out the excess.
• Sift the flour, baking powder, baking soda, and salt into a mixing bowl and then set it aside.
• With an electric mixer, cream the butter in a separate bowl.
• Gradually beat in the sugar.
• One at a time, crack each egg into a small bowl and beat them into the creamed mixture.
• Blend in the vanilla extract.
• In another bowl, stir together the bananas and yogurt until well mixed.
• Blen the dry mixture and the banana mixture into the cream mixture in thirds, alternating dry and wet to help prevent the dry ingredients from clumping.
• Fold in the chopped walnuts.
• With a rubber spatula, scrape the batter into the prepared pan and smooth the top.
• Bake the bread on the center rack for 60-70 minutes, or until the top is goldent brown and a tester comes out clean.
• Cool the pan on a wire rack for 15 minutes.
• Remove the loaf from the pan and let it cool thoroughly before slicing.
• Enjoy!