Whole Wheat Banana Bread

I have been making this banana bread for many, many years. I actually received a third place ribbon for it at the 1992 Los Angeles County Fair! (Yeah, I'm getting old!) LOL!! The only change I have made recently is to use my Baking Mix in place of the all-purpose flour, baking soda and salt. The whole wheat flour adds a full-bodied flavor to this moist, cakelike banana bread. I'm sure I'm prejudiced but it is the best banana bread I have ever eaten! LOL!!

1/2 cup butter, melted
1 cup sugar
2 eggs, lightly beaten
1 cup mashed ripe banana (about 3 bananas)
1 cup Baking Mix
1 cup whole wheat flour
1/3 cup water
1/2 cup chopped walnuts

Preheat oven to 325 degrees (300 degrees for a glass pan). In a large bowl, combine butter and sugar, then mix in beaten eggs and banana, blending until smooth. Add Baking Mix, whole wheat flour and water, mix well. Stir in walnuts. Spoon batter into a greased 9 x 5-inch loaf pan. Bake for about 1 hour and 10 minutes or until bread begins to pull away from sides of pan and a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes then turn out onto a rack to cool completely.

I made jumbo muffins this time, the recipe makes 7 jumbo muffins. You can also make 3 small loaves of bread using 5-3/4 x 3-inch pans.