Monday, December 22, 2008

Better Banana Bread

I have another version of banana bread earlier in my blog that uses Bisquick and Splenda, but this recipe is much better.

Better Banana Bread

3/4 Cup sugar
1 1/2 Cups all-purpose flour
1/2 Cup wheat flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbs. Smart Balance - melted (or other margarine)
1/4 Cup unsweetened applesauce
1 tsp. vanilla
1 Cup mashed bananas (2 large or 3 small)
1/3 Cup vanilla soymilk plus 1 tsp. lemon juice (to make soy buttermilk)
Ener-G Egg Replacer for 2 1/2 eggs (3 1/2 tsp. powder and 5 Tbs. water)

Spray an 8x4 or 9x5 loaf pan with non-stick spray.
Heat oven to 325 degrees F.
Mix the dry ingredients in a large bowl.
Mix all the wet ingredients, except the Egg Replacer, in a medium bowl. Add the wet ingredients to the dry ones, stir. Add the prepared Egg Replacer and stir just until combined.
Pour into prepared pan.
Bake at 325 F for 1 hour and 15 minutes.

Laura Knight copyright 2008

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