12 2 loaves (16 slices each) PreP Time: 15 Min STarT To FiniSh: 3 Hr 15 Min Whole Wheat-Banana Bread • 2 cups Gold Medal® whole wheat flour 1 cup Gold Medal® all-purpose flour 13⁄4 cups sugar 2 cups mashed very ripe bananas (about 4 medium) 1 1 2 3 Heat oven to 350°F. Grease bottoms only of 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. In large bowl, beat all ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Pour batter into pans. Bake 55 to 65 minutes or until toothpick inserted halfway between center and edge of pan comes out clean. Cool 10 minutes. Loosen sides of loaves from pans. Remove from pans to cooling rack. Cool completely, about 2 hours, before slicing. • • • • ⁄2 cup coarsely chopped nuts ⁄3 cup vegetable oil • • 2 2 teaspoons baking soda 1 teaspoon salt 1 HiGH Altitude (3500-6500 ft): Decrease baking soda to 11⁄2 teaspoons. 1 Slice: Calories 160 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g); Cholesterol 25mg; Sodium 170mg; Potassium 100mg; Total Carbohydrate 23g (Dietary Fiber 1g); Protein 2g • • ⁄2 teaspoon baking powder • 4 eggs