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Bread-Banana Nut Recipe


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     Bread-Banana Nut

Category   Desserts - Breads
Sub Category   None
Servings   16 slices
Preptime   20 minutes

1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
3/4 cup sugar
1/4 cup oil
2 egg whites or 1 whole egg
1 cup mashed ripe bananas (2 large)
1/4 cup fat-free (skim) milk ( I used 1% milk)
1 tsp vanilla
1/4 cup walnuts or pecans, toasted(I didn't toast)

Preheat oven to 350 degrees. Grease bottom only of 8x4 inch or 9x5 inch loaf pan with shortening or cooking spray.
In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon; mix well. In large bowl combine sugar, oil, egg whites or egg, bananas, mil and vanilla; beat until well blended. Stir in flour mixture until well blended. Stir in walnuts or pecans; mix well.
Spoon into loaf pan. Bake 8 inch pan 55-62 minutes, Bake 9 inch pan 45-52 minutes OR until wooden stick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack; Cool completely about 1 hour before slicing.
If you toast walnuts or pecans, heat oven to 350 degrees. Spread walnuts or pecans in shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Substitution- You can use 1/2 cup dried currants or dried cranberries for the walnuts or pecans.

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