This wonderfully flavorful banana bread is a real crowd pleaser! It’s sweetened with molasses instead of sugar. What a nice variation!
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, cream the butter. Beat in egg, molasses and banana. Mix in whole wheat flour, all-purpose flour, baking soda, salt, nutmeg and walnuts; stir until well blended. Pour batter into prepared pan.
Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Per Serving: 281 calories; protein 3.9g; carbohydrates 43g; fat 11.7g; cholesterol 35.8mg; sodium 220.9mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.