Super Moist 100 Whole Wheat Banana Currant Bread Recipes

Steps:

• Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.
• Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
• Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

Steps:

• Preheat oven to 350°F
• Spray a small loaf pan (9x5) with nonstick spray.
• Using whisk attachment, mix apple sauce and agave nectar.
• Add eggs, beating well.
• Mix flour and baking soda together and add to apple sauce mixture.
• Blend well with paddle attachment. Add bananas, sour cream, vanilla, and currants. Mix well.
• Pour into loaf pan.
• Bake about 1 hour. Loaf will look very moist.
• Remove loaf from pan and place on cooling rack.

Steps:

• Preheat oven to 350 degrees.
• Combine margarine, oil, sugar, stevia, and mashed bananas in a large bowl. Mix until creamy.
• Add vanilla, eggs, and milk to the creamed mix.
• In a separate bowl, measure out whole wheat flour. To get a finer texture, you can blend it. This helps to achieve the moistness and unique texture of the bread.
• Add baking soda and salt to flour, and mix.
• Add flour mixture to the creamed mixture.
• Put bread batter into a greased 9"x5" pan, and spread flat into pan.
• Bake 50-60 minutes, depending on the power of your oven.
• Cool in pan for 5 minutes before removing to a cooling rack. :).

Steps:

• Preheat oven to 160 degrees Celsius, 140 degrees if fan-forced.
• Whisk all dry ingredients together except for sugars in a medium-sized bowl.
• Using a fork or whisk, combine sugars, oil, eggs, vanilla and bananas together in a large bowl.
• Add the dry ingredients to the wet, folding together until just combined. Fold in additional ingredients if desired.
• Pour batter into 9.5 x 6 inch lined loaf tin. Bake for 45-50 minutes or until a wooden skewer inserted inside comes out moist with a few crumbs.
• To store, allow banana bread to cool until just a little warm to the touch. Wrap tightly with saran wrap and leave on the kitchen bench for 3 days. Will last in the fridge for up to a week.