Yield: 1 servings
|3 mediums||Ripe bananas, mashed|
|1 teaspoon||Baking soda|
|2 tablespoons||Ground flax seed, mixed with|
|1 cup||Packed brown sugar|
|1½ cup||Flour (use up to 1cup whole|
|Wheat ..half WW and half|
|White works best...all WW|
|Doesn't cook quite right)|
|1½ teaspoon||Baking powder|
"Cream" applesauce and brown sugar, add flax mixture. Mash bananas and baking soda together, add to the other mixture. Mix dry ingredients together. Stir wet and dry to moisten. Use a 9 x 5 inch loaf ban (nonstick or sprayed with Pam). Cook at 350 (175C) for about an hour until it passes the toothpick test.
Note: I usually add some vanilla as well. It's supposed to make 16 servings, but they are paper thin slices--so I'd guess 8-10 real people servings. I haven't tried freezing it yet.
Source: This is a modification of a recipe in the Jean Pare "Light" cookbook.
Posted by czimm@... (Corinne Zimmerman) to the Fatfree Digest [Volume 15 Issue 15] Feb. 15, 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@....