| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Not, Sent |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Firmly packed brown sugar |
| 1/3 |
c |
Margarine, softened |
| 1/2 |
c |
Egg substitute |
| 1 |
ts |
Vanilla |
| 2 |
md |
Ripe bananas, mashed |
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Cream of Wheat |
| 1 |
tb |
Baking powder |
| 1 |
tb |
Cream of Wheat |
| 1 |
tb |
Sugar |
| 1 |
tb |
All-purpose flour |
| 1 |
tb |
Margarine |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
c |
Miniature chocolate chips |
INSTRUCTIONS
STREUSEL TOPPING
In large bowl, with electric mixer at medium speed, beat sugar and
margarine until creamy. Mix in egg substitute and vanilla. Beat in banana
until almost smooth. Combine flour, cereal and baking powder; stir into
banana mixture just until moistened. Spread batter into greased and floured
8 1/2x4 1/2x2 1/2-inch loaf pan; sprinkle with Streusel Topping. Bake at
350° for 50-60 minutes or until toothpick inserted in center comes out
clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire
rack. Drizzle with powdered sugar glaze, if desired.
Streusel Topping: Combine cereal, sugar and flour. Cut in margarine until
crumbly. Stir in cinnamon and chips.
Recipe by: Cream of Wheat Kitchen Posted to MC-Recipe Digest V1 #610 by The
Taillons <taillon@access.mountain.net> on May 13, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”