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Whole Wheat Banana Bread

1/4 c vegetable oil
1 c HODGSON MILL WHOLE WHEAT GRAHAM FLOUR 
1 c HODGSON MILL NATURALLY WHITE FLOUR 
2 eggs
2-3 mashed bananas
1 small box instant Banana Cream Pudding
2 tsp. baking powder
1 tsp. baking soda
1/2 c chopped nuts. optional
1 c sugar
1/2 tsp salt
1/2 c buttermilk

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 stirrring until just blended. This can be done with a large spoon. Fold in nuts and pour into prepared 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.

Yield: 1 loaf (walnuts included)

Makes one 1 lb loaf. 1/12: 278 calories; 2 g dietary fiber; 47 g carbohydrates; 5 g protein; 9 g fat (0 g saturated fat); 36 mg cholesterol; 395 mg sodium.