Favorite Bake-off Banana Wheat Quick Bread
Inspired by the 1973 Pillsbury Bake-Off Contest, this recipe offers the perfect balance of sweetness, moisture, and texture, making it an ideal choice for brunch or a quick snack. The addition of whole wheat flour gives it a rustic, wholesome appeal, while the raisins add a delightful burst of sweetness in every bite. For an extra touch of indulgence, try drizzling a powdered sugar glaze over the top.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose white flour | 1 1/4 cups |
| Whole wheat flour | 1/2 cup |
| Sugar | 1 cup |
| Baking soda | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Ripe bananas | 1 1/2 cups (mashed) |
| Margarine | 1/4 cup (softened) |
| Butter | 1/4 cup (softened) |
| Lemon juice | 2 teaspoons |
| Egg | 1 large |
| Raisins | 1/2 cup |
Nutritional Information (per serving, approximately 1/16 of the loaf)
| Nutrient | Amount |
|---|---|
| Calories | 153.5 kcal |
| Total Fat | 3.4 g |
| Saturated Fat | 0.6 g |
| Cholesterol | 13.2 mg |
| Sodium | 262.7 mg |
| Total Carbohydrates | 29.7 g |
| Dietary Fiber | 1.3 g |
| Sugars | 17.1 g |
| Protein | 2.2 g |
Instructions
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Preheat the oven to 350°F (175°C). This will ensure your bread bakes evenly and has a golden, crisp top.
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Prepare your loaf pan: Grease and lightly flour only the bottom of a 9×5-inch or 8×4-inch loaf pan. This will help the bread release easily after baking while keeping a nice structure during the rise.
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Mix the dry ingredients: In a large mixing bowl, combine both the all-purpose white flour and whole wheat flour, sugar, baking soda, and salt. Stir them together until the ingredients are evenly distributed.
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Add the wet ingredients: To the dry ingredients, add the mashed bananas, margarine, butter, lemon juice, and egg. Use a hand mixer or stand mixer to beat the mixture at medium speed for about 3 minutes, until everything is well combined and smooth.
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Fold in the raisins: After the batter is mixed, gently fold in the raisins using a spatula. This ensures they are evenly distributed throughout the batter without over-mixing.
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Transfer the batter to the pan: Pour the prepared batter into the greased and floured loaf pan, smoothing the top to create an even surface.
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Bake: Place the loaf pan into the preheated oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean when the bread is done.
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Cool the bread: Allow the bread to cool for about 10 minutes in the pan before carefully removing it. Transfer it to a wire rack to cool completely. This cooling step is crucial for the bread to set properly and ensure a slice that holds its shape.
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Storage: Once completely cooled, wrap the banana bread tightly in plastic wrap or store it in an airtight container. For optimal freshness, keep the bread refrigerated. It stays moist and delicious for several days.
Special Tips
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Glaze It: For an extra special treat, drizzle a simple powdered sugar glaze over the top after the bread has cooled. This adds a bit of sweetness and makes it even more delightful for a brunch or special occasion.
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Frozen Bananas: If you have overripe bananas that are too soft to eat, freeze them and thaw them later to use in this recipe. Frozen bananas are perfect for quick bread as they add moisture and flavor.
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Customization: Feel free to experiment with additional mix-ins such as chopped walnuts, chopped dark chocolate, or even a dash of cinnamon to spice things up.
Serving Suggestions
This banana bread is perfect for breakfast, a mid-morning snack, or a light dessert after dinner. Serve it with a warm cup of coffee, tea, or a glass of milk for a comforting treat. For added richness, top a warm slice with a pat of butter or cream cheese.
Why You’ll Love This Recipe
This Banana Wheat Quick Bread is a heartier version of traditional banana bread, thanks to the inclusion of whole wheat flour. The addition of raisins brings a natural sweetness and texture that pairs beautifully with the soft, moist crumb of the bread. It’s an easy recipe that anyone can whip up, and it’s perfect for a family brunch or a bake sale. Plus, it’s so quick to make, you’ll be enjoying a warm loaf in just over an hour!
This classic recipe has stood the test of time since its debut at the 1973 Pillsbury Bake-Off, and it remains a beloved choice for banana bread lovers to this day.
