Date: Thu, 30 Sep 93 10:37:03 EDT
From: email@example.com (Aiko Pinkoski)
This is a recipe I got from alt.support.diet posted by Michelle Manes.
I tried it with reduced sugar (I always bake reducing sugar). The muffins
are a bit chewy but the bread has a nice teabread texture. Next time I'm
going to add currants and then the loaf should be the perfect tea (or
coffee or whatever you drink hot) bread.
-------------- Banana Bread (w/dairy) -----------
1 lb *black* bananas (or as close to black as you can stand to let them get)
(note I measured these after peeling them--about 5 med. small)
1 2/3 c sugar (originally 2 c)
4 1/2 tsp baking soda
1/2 tsp salt
3 1/2 cups whole wheat flour
8 egg whites, beaten or equivalent of 4 eggs (I used EnerG)
2/3 cup nonfat plain yogurt or nonfat vanilla yogurt (I used plain)
1/2 cup skim milk or skim buttermilk (I used skim)
Mash the bananas. Mix in sugar, salt, and baking soda.
Add the flour add egge, alternating between them and mixing each time
Mix in the milk and yogurt.
Turn into two nonstick 8" x 4" loaf pans or one loaf and a 12-muffin
tin. Fill about 2/3 full. Let stand 25 minutes.
Bake in a very slow oven, 250 degrees for 2 hours.
The muffins took about 1 hour 10 minutes. The loaf took about 1 3/4
hour for me (but my new pans seem to bake faster).