Healthful banana bread

Yield: 14 Servings

Measure Ingredient
1½ cup Whole wheat flour
½ cup Unsweetened shredded coconut
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt; optional
1 cup Ripe or overripe banana; mashed
3 tablespoons Vegetable oil
2 tablespoons Honey
\N 1 fat

Preheat oven to 350F. Lighly grease an 8x4 inch loaf pan or coat with vegetable spray.

In a mixing bowl, combine the flour, coconut, baking powder, baking soda, and salt (optional). In another mixing bowl, combine the banana, oil, and honey.

Stir the banana mixture into the dry ingredients just until combined. (Do not overmix.) The batter should be lumpy and stiff.

Spread the batter evenly into the prepared loaf pan and bake until a tester (toothpick) inserted in the center comes out clean, about 45-50 minutes.

Allow the banana bread to cool in the pan about 10 minutes, then turn it out of the pan and cool completely on a rack.

Exchanges: 1 starch/bread

NOTES : For low fat version, substitute applesauce for oil. I make homemade applesauce with no sugar.

Recipe by: Healthy & Hearty Diabetic Cooking by CDA Posted to recipelu-digest Volume 01 Number 518 by Sewgoode <Sewgoode@...> on Jan 13, 1998

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