Whole Wheat Banana Bread

 Print Friendly and PDF

A yummy classic banana bread that's half whole wheat, and has a secret ingredient - a packet of banana cream pudding adds extra creamy vanilla flavor!



Preheat oven to 350°F.  Grease 9 x 5 x 3 inch loaf pan. 

In a large mixing bowl, cream vegetable oil, sugar and eggs together.  Mash bananas and mix with dry pudding.  Add this to the creamed mixture.

In a separate bowl, blend dry ingredients.  Add dry ingredients alternately with buttermilk to the creamed mixture stirring until just blended.  This can be done with a large spoon.  Fold in nuts and pour into greased 5x9'' loaf pan, smoothing top of batter.

Bake at 350°F for 55-65 minutes or until toothpick inserted comes out clean.  Cool pan on a wire rack 10 minutes.  Remove bread from baking pan and allow to cool completely before slicing.

Notes: Check the edges, if it appears too dark wrap the outer edge of the pan with foil to prevent burning.


1 loaf Nutrient Single Serving Total Recipe
Calories 278.10 3337.25
Protein (g) 4.94 59.26
Carbohydrates (g) 47.48 569.81
Fat (g) 9.19 110.28
Saturated Fat (g) 0.89 10.64
Cholesterol (mg) 35.83 429.90
Sodium (mg) 395.56 4746.72
Dietary Fiber (g) 2.39 28.73
Print this Recipe

Copyright © 2018 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401