Banana loaf (microwave)

Yield: 4 Servings

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