| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Digest, Dec., Fatfree |
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Bananas (enough to mash 1 |
|
|
Cup) |
| 1 |
c |
Sugar |
|
x |
Replacement for 1 egg (can |
|
|
Be 2 egg whites or one egg |
|
|
White and 1/3 c. |
|
|
Non-fat yogurt if you use |
|
|
Those things) |
| 4 |
tb |
Applesauce (baby applesauce |
|
|
Is best, but any other is |
|
|
Fine ) |
| 1 |
|
And 1/2 cups flour (I use |
| 1/2 |
|
Whole wheat usually) |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
INSTRUCTIONS
With a mixer, beat the mashed bananas with the sugar. Add the egg replacer
and applesauce and beat again.
In another bowl, mix the dry ingredients. Add this to the banana mixture
and stir with a spoon until the dry stuff is all moistened. Not too much
stirring!
Pour batter into a loaf pan. (About 5 x 9 inches, preferrably non-stick or
you can spray with Baker's Secret for a split second and spread with a
paper towel.)
Bake at 325 (be sure to preheat first) for about 55 minutes.
This is great the second day and freezes great, too. If you have enough
bananas make two and freeze one.
Posted by Jody Bar-On <jodyb@techunix.technion.ac.il> to the Fatfree Digest
[Volume 13 Issue 3] Dec. 3, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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