Banana bread (smith)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Whole wheat flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| 1 | Zest of one orange (orange | |
| Part of peel, finely | ||
| Grated) | ||
| ½ | cup | Dried currants OR 1/2_cup |
| Chopped dried Apricots | ||
| 2 | smalls | Overripe bananas |
| 1 | 8 ounce canned crushed | |
| Unsweetened pineapple | ||
| 2 | Egg whites (or equivilent) | |
| ¼ | cup | Dairy or soy nf milk |
Directions
INTO A MIXING BOWL
INTO A BLENDER/FOOD PROCESSO
Mix the wet into the dry, stir until well mixed. Pour into a prepared or nonstick loaf pan, bake at 350 degrees farenheit for about 40 minutes, test with a wooden pick. Let stand for about 5 minutes, remove from pan, cool on a rack.
Note: I don't like to use refined sugar and this is fairly sweet, but if you prefer a sweeter bread, add some chopped dates or ¼ cup sugar.
Posted by jrg14@... (Janice R. Gordon) to the Fatfree Digest [Volume 16 Issue 28] Apr. 1, 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@... and Mark Alexander, Mark@....
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