This healthy whole wheat banana bread is 100% whole wheat, made without butter, without oil, and without refined sugar. This whole wheat banana bread is a healthier take on an American classic but tastes just as good, if not better than the original. Easy and absolutely delicious banana bread recipe your kids will love. It is the perfect addition to any afternoon tea and will be a hit with the kids.
- Combine 1 cup warm water and yeast; let stand 5 minutes. Stir in banana.
- Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups bread flour, wheat flour, soy flour, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
- Place dough in a large bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into a 14 x 7–inch rectangle on a floured surface. Roll up tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5–inch loaf pan coated with cooking spray. Coat top with cooking spray. Cover; let rise in a warm place for 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
- Preheat oven to 400°.
- Bake at 400° for 1 hour or until lightly browned on the bottom and sounds hollow when tapped. Remove from pan; brush with butter. Cool completely.
Serving Size: 12 Calories: 153 calories Sodium: 249mg Fat: 1.5g Saturated Fat: 0.4g Carbohydrates: 29.8g Fiber: 3.2g Protein: 6.3g Cholesterol: 1mg