banana loaf (microwave)

Categories
Home cookin
Yield
4 Servings
MeasureIngredient
1½ cup All purpose Flour
  Didn't sift it, since high
  Altitude requires a
  Little extra
  Flour)
¼ cup Wheat germ
⅓ cup Best olive oil
⅔ cup Sugar
1 cup Mashed banana pulp (2-1/2
  Bananas)
½ teaspoon Grated orange rind
  (didn't have a lemon)
Eggs (egg substitute)
½ cup Broken pecan meats
Apricots, cut into very
  Small
  Pieces
  The recipe actually
  Called for 1 1/2
 cup Of banana pulp, but I
  Made a
  Mistake, and it didn't
  Seem to
  Matter - the bread
  Definitely tasted
  More of banana than
  Anything else.
  So, I guess you can vary
  The banana
  Pulp, according to what's
  On hand.

Since I didn't have a loaf pan except one for Microwave, I decided to cook this recipe that way. It was a mistake - a loaf pan cooks the bread at the ends, first, and the middle didn't begin to look done till I'd cooked it 11 minutes. Next time, use the glass ring pan. Prepare ingredients: grate orange rind and set aside, mash bananas, dice the apricots and chop the nutmeats. Blend the oil, sugar and rind until creamy, then beat in the egg substitute and banana pulp. With the mixer on slow, add the baking powder, wheat germ and flour, then increase the speed to medium and beat the batter until smooth. Fold in the apricots and nutmeats. Spray the ring mold with canola oil spray. Scrape the batter into the mold and Microwave on high for 6 minutes (more if necessary). A toothpick inserted in the thickest part should come out clean. Turn out on a plate on a rack and cool before slicing.

Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Aug 17, 1998

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