Preparation / Directions:
This is my sister's version of banana bread except she substituted apple sauce for the oil:
Sift together dry ingredients. In a separate bowl, mix together wet ingredients, including bananas. Fold wet mixture into flour mixture until just moistened. Pour into 1 large loaf pan or two small ones. Bake at 325 until toothpick comes out clean. This may take an hour or more, but the low temperature will ensure the middle gets baked without burning the outside. The texture of this bread is a bit rubbery, but the flavor is great. I personally add 1 or 2 T oil in order to soften the texture, but if you want VLF, then leave it out. Maybe egg substitute would help with the fat also, I've never tried it. Anyway, since this bread tends to be a little rubbery and very moist, I make toast out of it and it is very good that
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