Banana Bread II
1 1/4 cups (4 to 5 Medium ba mashed bananas
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup unsalted butter, at room temperature
2/3 cup sugar (or Splenda, whatever you like)
2 eggs, separated (Large or Medium)
1 1/2 ounces milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons flax seeds
1/4 cup chopped walnuts (optional)
1/4 cup pecans (optional)
1 Cream together butter, sugar, & egg yolks until creamy.
2 Sift dry ingredients together (flour, baking soda, salt, cinnamon & nutmeg).
Alternately add the dry mixture to the creamed butter mixture as well as the milk & mashed bananas.
Beat the egg whites until a stiff peak forms and fold in with a wooden spoon,
(make sure you only use a wooden spoon to do this - this is KEY),
next - fold in the chopped nuts also stir in with the wooden spoon.
3 Bake in a loaf pan that you have sprayed with olive oil or non-stick spray and
dusted lightly with flour at 350° for approximately 45 minutes -
insert a toothpick in the center of the loaf to ensure it is not runny, if it is -
allow to bake an additional 5-10 minutes.
4 Cool on a wire rack and serve with cream cheese or your favorite margarine.
5 Note: I love to wait a day and then toast a piece in my toaster oven -
it is SO good when it gets re-heated and toasty with butter on it and a cup of coffee - YUM!
Baked Goods, Baked goods, Bread, Fruit, Fruits, SPLENDA®, Snacks
Estimated preparation time:
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