Banana Pecan Bread

Course : Breads
Serves: 1
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1 cup all-purpose flour -- (1 1/2 cups)
1/2 cup whole wheat flour -- (none)
1 teaspoon baking powder -- (same)
1/2 teaspoon baking soda -- (same)
1/2 teaspoon salt -- (same)
3 tablespoons applesauce -- (none)
1 tablespoon oil -- (1/3 cup)
3 large egg -- lightly beaten
1/4 cup nonfat yogurt -- (1/3 cup dairy sour cream)
2 teaspoons vanilla -- (same)
2 medium mashed bananas -- (2/3 cup)
1/4 cup chopped pecans -- (1/3 cup)

Preparation / Directions:

(makes 1 5x4 inch loaf, 8 servings) This recipe is from the Zojirushi Home Bakery Recipe Book. I have modified it to reduce the fat. I don't know how many people have a bread machine that does quick breads, but I thought I'd offer it just the same. I've provided the original recipe in paratheses. If you are interested in reducing the fat in quick breads, you could make similar modifications. [Sharon] [There was 2/3 cup sugar which I cut out entirely. The extra banana and the apple sauce make it sweet enough. Actually, this was a mistake. I forgot the sugar! But it came out ok anyway.] Into baking pan measure flours, baking powder, soda, salt. Add oil, eggs, apple sauce, yogurt and vanilla. Insert pan securely into unit; close lid. Select cake setting and press start. When beep sounds, add banana and nuts. Press start again. The complete light will flash when bread is done. Using hotpads, remove pan from unit; pull out kneading rod. Turn bread out onto cooling rack.


Nutritional Information:

1552 Calories (kcal); 43g Total Fat; (24% calories from fat); 37g Protein; 268g Carbohydrate; 188mg Cholesterol; 2293mg Sodium

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