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CATEGORY	CUISINE	TAG	YIELD
Vegetables	Canadian	Breads/bm, Diabetic, Low-fat/cal, Mc	14	Servings

INGREDIENTS

1 1/2	c	Whole wheat flour, divided
1/2	ts	Salt
1/2	c	Coconut, unsweetened shredd.
1	c	Mashed banana (3 small)
2	ts	Baking powder
3	tb	Vegetable oil
1/2	ts	Baking soda
2	tb	Liquid honey

INSTRUCTIONS

Suggestion: reserve 1/4 cup flour. Low fat recipes have a tendency to be
too dry. Bake about 35 min in 9x5 loaf pan or muffin cups if 8x4 pan not
available.
Mix together 1 1/4 c. of flour, coconut, baking powder, baking soda and
salt in a bowl. Combine banana, oil and honey. Stir into flour mixture
quickly but gently until just combined. Add part of the remaining 1/4 cup
flour if needed. Batter will be lumpy.
Spread batter evenly in a lightly greased (and/or waxed paper lined) 8x4
loaf pan. Bake at 350 F about 45 min until tester inserted in center comes
out clean. Cool 10 min in pan. Turn out of pan, cool completely on rack.
Wrap in waxed paper and store overnight before slicing.
Makes 14 servings, each about 1/2 inch thick when 8x4 pan used. 1 starchy
choice, 1 fats & oils choice 16 g carbohydrate, 2 g protein, 4 g fat, 108
calories Source: Choice Cooking, Canadian Diabetes Association c. 1986
Shared by Elizabeth Rodier 6/93
Posted to MC-Recipe Digest V1 #331
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Fri, 6 Dec 1996 08:30:18 -0500

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