| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Bread |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1 |
c |
Whole wheat flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 6 |
|
Ripe bananas; mashed |
| 1 |
c |
Sugar |
| 1/2 |
c |
Unsweetened applesauce |
| 3 |
lg |
Egg whites |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Walnuts; finely chopped |
INSTRUCTIONS
From: drl@halcyon.com (Darlene R. Lindgard)
Date: Wed, 5 Jul 1995 10:45:33 GMT
Preheat the oven to 350 degrees. Spray a 9-by-5 inch loaf pan with nonstick
cooking spray. In a medium bowl, whisk the flours, baking powder, baking
soda, cinnamon and salt to combine. In another medium bowl, beat the mashed
bananas, sugar, applesauce, egg whites, and vanilla until well mixed. Add
the dry ingredients and whisk just until smooth. Stir in the walnuts.
Transfer the batter to the loaf pan and smooth the top. Bake for 50 minutes
to 1 hour, until the top is browned and the sides of the bread pull away
from the sides of the pan. Remove from the oven and let stand for 10
minutes on a wire baking rack. Invert and unmold onto the rack, turn right
side up, let cool completely.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”