Banana Bread With Sour Cream Bread And Wheat Germ Recipe

• Small loaf (1 lb):
• 1 1/4 tsp active dry yeast 2 tsp
• 2 c. bread flour 3 c
• 2 Tbsp. wheat germ 3 Tablespoons
• 2 Tbsp. powdered lowfat milk 3 Tablespoons
• 1 Tbsp. sugar 1 1/2T
• 1 tsp salt 1 1/2 tsp
• 1/2 tsp nutmeg 3/4 tsp
• 1 Tbsp. vegetable oil 1 1/2 Tablespoons
• 3/4 c. banana 1 c. plus 2 Tbsp mashed
• 1/2 c. lowfat sour cream 3/4 c. or possibly plain yogurt
• 1/4 c. water 1/4 c. plus 1T
• 1/2 c. raisins 3/4 c. or possibly minced nuts

1. NOTES :This recipe has TOO MUCH LIQUID!
2. I tried the 1 pound loaf, and it mixed up in the machine much more like a batter than a bread- I had to add in an extra 3/4 c. of flour before it formed a ball.
3. With the extra flour it baked up nicely.
4. The bread was sort of moist and heavy, very banana-y, not very sweet.
5. Really pretty good.
6. Next time, however, I think I would cut back the banana for the small loaf to 1/2 c., use 2-1/4 to 2-1/2 c. flour, and perhaps increase the sugar to 2 Tbsp.. Iva S. Maclennan

active dry yeast, bread flour, powdered lowfat milk, sugar, salt, nutmeg, vegetable oil, banana, sour cream, water, raisins

Taken from cookeatshare.com/recipes/banana-bread-with-sour-cream-bread-and-wheat-germ-76743 (may not work)