A subtle banana flavor comes through in this moist whole wheat loaf. Flecked with poppy seeds, the sweet slices are wonderful warm or toasted and spread with butter.
—LOUISE MYERS POMEROY, OH
PREP: 15 MIN. • BAKE: 4 HOURS • MAKES: 1 LOAF (1 1/2 POUNDS, 16 SLICES)
3/4 cup water (70° to 80°)
1/4 cup honey
1 large egg, lightly beaten
4 1/2 teaspoons canola oil
1/2 teaspoon vanilla extract
1 medium ripe banana, sliced
2 teaspoons poppy seeds
1 teaspoon salt
1 3/4 cups bread flour
1 1/2 cups whole wheat flour
2 1/4 teaspoons active dry yeast
In a bread machine pan, place all the ingredients in the order suggested by manufacturer. Select the basic bread setting. Choose crust color and loaf size if available. Bake according to the bread machine directions (check the dough after about 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
To freeze: Freeze the sliced loaf in resealable plastic freezer bag. To use, thaw at room temperature. Note: We recommend you do not use a bread machine’s time-delay feature for this recipe.
Per slice: 125 cal., 2g fat (0 sat. fat), 13mg chol., 153mg sod., 24g carb. (6g sugars, 2g fiber), 4g pro.
Diabetic Exchanges: 1 1/2 starch, 1/2 fat.