Banana bread (smith)

Yield: 1 Servings

Measure Ingredient
2 cups Whole wheat flour
2 teaspoons Baking powder
½ teaspoon Baking soda
1 \N Zest of one orange (orange
\N \N Part of peel, finely
\N \N Grated)
½ cup Dried currants OR 1/2_cup
\N \N Chopped dried Apricots
2 smalls Overripe bananas
1 \N 8 ounce canned crushed
\N \N Unsweetened pineapple
2 \N Egg whites (or equivilent)
¼ cup Dairy or soy nf milk



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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