| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 9 | Servings | ||
INGREDIENTS
| 3 | Bananas — ripe | |
| 1 | ts | Baking Soda |
| 1/4 | c | Yogurt, Unflavored |
| 1/4 | c | Butter Or Margarine |
| 1/4 | c | Honey |
| 3/4 | c | Granulated Sugar |
| 1 | Egg | |
| 1 | c | Whole-Wheat Flour |
| 1/4 | c | Wheat Germ |
| 1/4 | c | Flour, All-Purpose |
| 1/2 | ts | Salt |
| 3/4 | c | Nuts — chopped |
INSTRUCTIONS
1. Grease the inside of 3 small load pans (3x6 in.) or 1 regular bread pan with shortening. 2. Beat bananas to a pulpy foam, add baking soda, stir well and set aside. 3. Cream together in a large mixing bowl the yogurt, margarine, honey, and sugar. Beat in egg. Add the remaining ingredients and the banana mixture. 4. Place the dough in the pan(s) and bake in a pre-heated oven at 350°F. for about an hour. Let cool in the pan for a little while, then turn out on a rack. Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: Big Flavors Of The Hot Sun By Chr File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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