Banana-Pecan Whole Wheat Loaf
Makes 1 loaf.
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
1 tablespoon sugar
1 / 2 teaspoon ground cardamom OR
1 / 4 teaspoon ground allspice
In a large bowl, combine whole wheat flour, 1 / 2 cup all-purpose flour, sugar, undissolved yeast, and salt. 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.
In small bowl, combine sugar and cardamom; sprinkle over top of dough balls. Bake at 375oF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.
Serving size: 1 slice (1 / 12 of recipe)
Serving weight: 2.7 ounces (76 grams)
Calories 210; Total fat 6 g; Saturated fat 1.5 g;
Cholesterol 25 mg; Sodium 220 mg; Carbohydrates 35 g;
Dietary fiber 4 g (1.5 g/oz); Sugars 8 g; Protein 6 g