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BANANA PECAN WHOLE WHEAT
Serves 4

Recipe from
Leanne Ely C.N.C.
Approx. Cooking Time
1 hour
Make 1 loaf

DOUGH
1 3/4 cups whole wheat pastry flour
1/4 cup honey
1 package yeast
1/2 teaspoon salt
1/3 cup water
2 tablespoons butter
1 cup whole wheat flour
1/2 cup mashed ripe banana
1 egg
1/2 cup chopped toasted pecans
OR
1/2 cup raisins

TOPPING
1 tablespoon honey
1/2 teaspoon cinnamon

Calories Per Serving: 186 Calories (kcal); 6g Total Fat; (28% calories from fat); 4g Protein; 30g Carbohydrate; 21mg Cholesterol; 115mg Sodium, Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

In large bowl, combine 3/4 cup whole wheat pastry flour, honey, undissolved yeast and salt. Heat water and butter until very warm (120 to 130ºF); stir into dry ingredients. Stir in whole wheat flour, banana, egg, pecans and enough remaining whole wheat pastry flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Divide dough into 3 equal pieces; form each into smooth ball. Place balls in greased 8 1/2 × 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
In small bowl, combine topping ingredients; sprinkle over top of dough.

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