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1999 Bake & Take Day Bread Machine Champion
Banana Cranberry Pecan Bread

Tom Stegman, Wichita, KS, developed this recipe because he likes to make variations of banana bread for breakfast. This bread is best when toasted, which brings out the flavors.

1 ½-Pound Loaf
1 cup water (75-85°F)
1/4 cup molasses, unsulphured
1 cup unpacked, sliced, ripe banana
2 tablespoons butter
2 cups bread flour*
1 1/4 cups whole wheat flour**
1 1/2 teaspoons salt
2 tablespoons nonfat dry milk powder
1/3 cup chopped pecans
1/3 cup quick oats, dry
1/3 cup dried cranberries
2 1/2 teaspoons bread machine yeast

Do not use this recipe on the Time Delay Program because of food safety concerns.

Accurately measure all ingredients. For flour, first stir, then spoon into a dry measuring cup and level off.

Add ingredients to bread machine pan in the order suggested by the manu-facturer. Recommended cycle: WHOLE WHEAT BREAD; medium crust set-ting.

This is a wet dough because of the banana. The cranberries and oats will absorb the moisture.

Variation: Use 3/4 cup of your favorite oat or granola cereal in place of the oats and the dried cranberries.

Nutritional Analysis: One 1-oz. serving provides 61 calories, 1 g protein, 10 g carbohydrates, 2 g fat, 2 mg cholesterol, 1 g dietary fiber, 13 mg calcium, 102 mg potassium and 122 mg sodium.

* Examples of high-protein flours are Hudson Cream Short Patent, Gold Medal Better For Bread Flour and Wall-Rogalsky (W-R) Bread Flour.

**Examples of whole wheat flour include The Wheat Bin Stone Ground Whole Wheat Flour and Hudson Cream White Wheat Flour (milled from Hard White Wheat).