Yield: 1 servings
|¼ cup||Unsweetened applesauce|
|2 tablespoons||Lite preserves or|
|1||Egg replacer equal to 1 egg|
|2||To 3 mashed very ripe|
|2 cups||Whole wheat flour|
|2 teaspoons||Wheat gluten|
|½ teaspoon||Baking powder|
|(reconstituted to liquid)|
|3 tablespoons||Soy milk|
|2 teaspoons||White vinegar|
|¼ teaspoon||Baking soda|
Add dry ingredients to the batter, mixing well. Stir in ¼ C raisins or date pieces (found in the bulk bins at some health food stores). Fill cupcake size muffin tins ¾ full. (Batter is very thick.) Bake 30 minutes at 350 degrees, until top is brown and has a hard crust. Cool slightly, then remove from tins. Makes 12. This is a great recipe to double or triple, depending on how many ripe bananas you have.
These freeze beautifully and can be popped in the oven or toaster oven at 350 degrees for about 15 minutes to give them that fresh baked feel, if desired.
I use a nonstick muffin pan but I just picked up some cushionaire muffin tins and find the breads came out lighter now. I do NOT spray the tins with any Pam.
Nutritional analysis per muffin based on the ¼ cup sugar recipe: calories 125 fat .684 gr (less than 1%) sodium 6⅓ mg protein 2.684 gr fiber 3.599 gm
Source: My banana bread recipe, adapted from ideas I got from this great list (thanks, Michelle!) and from Neal Pinckney's book, Healthy Heart
Posted by "Natalie Frankel" <Natalie.Frankel@...> to the Fatfree Digest [Volume 15 Issue 12] Feb. 12, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....