Name: Banana-Nut Bread
Ingredients: 1 c Mashed very ripe banana; (3 small); 1/2 c Sugar; 1/2 c Plain nonfat yogurt; 1/4 c Margarine; melted; 1 ts Vanilla extract; 1 Egg; 1 Egg white; 2 c All-purpose flour; 1 ts Baking powder; 1/2 ts Baking soda; 1/4 ts Salt; 1/4 c Chopped pecans; toasted; Baking spray with flour

You and I come to worship hungry! We must not come with hands full of goodies and gifts, thinking that worship is fundamentally where we serve and feed God… Don’t come to God with a cooked goose on a platter, as if God were hungry. Come with open hands and an empty belly and let Him honor Himself by filling you (Psalm 50:10-12). This sentiment was echoed by Paul in his sermon on Mars Hill: The God who made the world and all things in it, since He is Lord of heaven and earth, does not dwell in temples made with human hands; neither is He served by human hands, as though He needed anything, since He himself gives to all life and breath and all things (Acts 17:24-25). Worship is a feast in which God is the host, the cook, the waiter, and the meal itself.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs		Breads	14	Servings

INGREDIENTS

1	c	Mashed very ripe banana; (3 small)
1/2	c	Sugar
1/2	c	Plain nonfat yogurt
1/4	c	Margarine; melted
1	ts	Vanilla extract
1		Egg
1		Egg white
2	c	All-purpose flour
1	ts	Baking powder
1/2	ts	Baking soda
1/4	ts	Salt
1/4	c	Chopped pecans; toasted
		Baking spray with flour

INSTRUCTIONS

Combine first 7 ingredients in a large bowl; beat at medium speed of an
electric mixer until well blended.
Combine flour and next 3 ingredients; stir in pecans. Add flour mixture to
banana mixture, stirring just until moistened. Spoon batter into an 8-1/2 x
4-1/2 x 3-inch loaf pan coated with baking spray and flour.
Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick
inserted in center comes out clean. Cool 10 minutes in pan on a wire rack;
remove from pan, and cool completely on a wire rack. Yield: 1 loaf / 14
slices (serving size: 1 slice).
Recipe by: Cooking Light, Jul/Aug 1994, page 60
Posted to recipelu-digest Volume 01 Number 674 by "Diane Geary."
<diane@keyway.net> on Feb 1, 1998

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