Recipe #141  

Banana Pecan Whole Wheat Loaf


Banana Pecan Whole Wheat Loaf Recipe | Loaves | This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.

Makes: 1 loaf

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.
Dough:
2-1/2 cups whole wheat flour
1 to 1-1/2 cups all-purpose flour
1/4 cup sugar
2 envelopes Fleischmann's® RapidRise Yeast
1 teaspoon salt
2/3 cup water
2 tablespoons butter OR margarine, softened
1/2 cup mashed ripe banana
1 large egg
1/2 cup chopped pecans, toasted OR raisins 
 
Topping:
1 tablespoon sugar
1/2 teaspoon Spice Islands® Ground Cardamom OR 1/4 teaspoon Spice Islands® Ground Allspice


Directions
Combine whole wheat flour, 1/2 cup all-purpose flour, sugar, undissolved yeast and salt in a large bowl. Heat water and butter until very warm (120o to 130oF); stir in banana. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, pecans, and 1/2 cup all-purpose flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 3 equal pieces; roll each piece to smooth ball. Place balls in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour.

For topping, combine sugar and cardamom in a small bowl; sprinkle over top of dough balls. Bake at 375oF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.



Nutritional Information:
Per serving:
Serving size: 1 slice; (about 1/16 of recipe)
Serving weight: 2 ounces (56 grams)
Calories 170; Total fat 4.5 g; Saturated fat 1.5 g;  
Cholesterol 15 mg; Sodium 160 mg; Carbohydrates 28 g;  
Dietary fiber 3 g (1.7 g/oz); Sugars 5 g; Protein 5 g