Banana Bread

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Title: Banana Bread
Yield: 1 Servings
Categories: Fat-Free


-----------------------------INTO A MIXING BOWL-----------------------------
2 c Whole wheat flour
2 ts Baking powder
1/2 ts Baking soda
1 Zest of one orange (orange
Part of peel, finely
1/2 c Dried currants OR 1/2_cup
Chopped dried Apricots

------------------------INTO A BLENDER/FOOD PROCESSO------------------------
2 sm Overripe bananas
1 8 ounce canned crushed
Unsweetened pineapple
2 Egg whites (or equivilent)
1/4 c Dairy or soy nf milk

Mix the wet into the dry, stir until well mixed. Pour into a prepared or
nonstick loaf pan, bake at 350 degrees farenheit for about 40 minutes, test
with a wooden pick. Let stand for about 5 minutes, remove from pan, cool
on a rack.

Note: I don't like to use refined sugar and this is fairly sweet, but if
you prefer a sweeter bread, add some chopped dates or 1/4 cup sugar.

Posted by (Janice R. Gordon) to the Fatfree Digest
[Volume 16 Issue 28] Apr. 1, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith, using MMCONV. Archived through kindness of Karen
Mintzias, and Mark Alexander,