| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Bread |
16 |
Servings |
INGREDIENTS
| 1/3 |
c |
Oil |
| 1 |
c |
Brown sugar |
| 3 |
|
Bananas (very ripe; mashed) |
| 1 |
ts |
Vanilla |
| 2 |
|
Eggs -or- |
| 3 |
|
Egg whites (if you prefer) |
| 1 |
c |
Flour (or 1/2 whole wheat and 1/2 white) |
| 1/2 |
c |
Quaker oats (cooks in 1 min) |
| 1/2 |
c |
Wheat germ (honey roasted is best) |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
c |
Raisins (optional) |
| 1/2 |
c |
Coarsely chopped nuts (pecans are best) |
INSTRUCTIONS
From: ahrensm@alpha.hanover.edu (Marsha Ahrens)
Date: 20 Aug 1994 13:12:30 -0400
Preheat oven to 325 deg. F. Grease loaf pan. In large bowl, combine oil and
sugar until smooth. Add bananas, vanilla and eggs. In a medium bowl combine
flour, oats, wheat germ, baking powder and spices. Add to banana mixture;
stir until combined. Add raisins and/or nuts. Pour into prepared pan. Bake
1 hour and 10 mins or until wooden pick comes out clean. Turn immediately
onto a cooling rack. Recipe can be doubled or tripled without alteration.
Freezes well. To make mini loaves, reduce cooking time and check often for
doneness.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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