Whole-Grain Banana Bread the Editors of Publications International, Ltd.
Makes 8 to 10 servings
|1/4||cup plus 2 tablespoons wheat germ, divided|
|2/3||cup butter, softened|
|1||cup mashed bananas (2 to 3 bananas)|
|1||cup all-purpose flour|
|1||cup whole wheat pastry flour|
|1||teaspoon baking soda|
|1/2||cup chopped walnuts or pecans (optional)|
- Spray 1-quart casserole, soufflé dish or other high-sided baking pan with nonstick cooking spray. Sprinkle dish with 2 tablespoons wheat germ.
- Beat butter and sugar in large bowl on medium speed of electric mixer until fluffy. Add eggs, one at a time; beat until blended. Add bananas and vanilla; beat until smooth.
- Gradually stir in flours, remaining 1/4 cup wheat germ, baking soda and salt. Stir in nuts, if desired. Pour batter into prepared dish; place in slow cooker. Cover; cook on HIGH 2 to 3 hours or until edges begin to brown and toothpick inserted into center comes out clean.
- Remove dish from slow cooker. Cool on wire rack about 10 minutes. Remove bread from dish; cool completely on wire rack.
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