| 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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