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Reged: 01/30/03
Posts: 24
Loc: Colorado, USA
Banana-Nut Bread & Zucchini-Nut Bread
      02/10/03 02:40 PM

Here are the recipes that I've used for several years and are a little different than Heather's. They are taken from the Better Homes and Gardens "Family Favorites Made Lighter" cookbook.

Banana Nut Bread:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
2 slightly beaten egg whites
1 cup mashed ripe banana (2-3 medium)
3/4 cup sugar
3 T cooking oil
1 tsp finely shredded lemon peel (optional)
1/4 cup chopped walnuts

Spray an 8x4x2-inch loaf pan with nonstick cooking spray.

In a large mixing bowl stir together the flour, baking powder, baking soda and salt. In a medium mixing bowl stir together the egg whites, banana, sugar, oil and lemon peel. Add to the flour mixture, stirring just till combined. Stir in the walnuts. Pour the batter into the prepared pan.

Bake in a 350 degree oven about 50 minutes or until a toothpick inserted near the center comes out clean.

Cool the bread in the pan on a wire rack for 10 minutes. Remove bread form the pan and cool completely on the wire rack. Makes 1 loaf (16 servings)

For Zucchini-Nut Bread:
Prepare Banana-Nut Bread as directed above, except stir 1 tsp ground cinnamon into the flour mixture and substitute 1 1/2 cups finely chopped zucchini for the mashed banana.

Recipe can easily be doubled or can be made in 2 mini loaf pans baked 35-40 minutes.

Mary Kay

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