Whole Wheat-Carrot-Banana Bread
- Grease bottoms and halfway up sides of two 7-1/2x3-1/2x2-inch loaf pans, one 9x5x3-inch loaf pan, or eighteen 2-1/2-inch muffin cups; set aside.
- In large bowl, beat butter and brown sugar with electric mixer on low to medium speed until light and fluffy. Beat in eggs. In medium bowl, stir together the flours, soda, baking powder, salt, and cinnamon. Add flour mixture and mashed bananas alternately to brown sugar mixture, mixing well after each addition. Stir in the carrot and nuts. Spoon into prepared pans.
- Bake in a 350 degree F oven for 40 to 45 minutes for small loaf pans, about 50 minutes for large loaf pan, about 18 minutes for muffins, or until toothpick inserted near center comes out clean. If necessary to prevent overbrowning, cover loaves with foil after 30 minutes of baking. Cool loaves in pans for 10 minutes; cool muffins in pans for 5 minutes. Remove to wire rack and cool completely. Wrap loaves in foil; store overnight before slicing. Serve muffins warm or cool. Makes 12 to 18 servings.
From the Test Kitchen
Wrap loaves and freeze up to 1 month. Thaw overnight before serving.
Nutrition Facts (Whole Wheat-Carrot-Banana Bread)
- Per serving:
- 283 kcal ,
- 12 g fat
- (6 g sat. fat ,
- 57 mg chol. ,
- 323 mg sodium ,
- 41 g carb. ,
- 3 g fiber ,
- 4 g pro.