Banana Nut Bread
|All-purpose flour||3 Cup (48 tbs)|
|Wheat flour||1⁄2 Cup (8 tbs)|
|Sugar substitute/5 tablespoons granulated fructose||2 Tablespoon|
|Baking soda||2 Teaspoon|
|Egg substitute/2 eggs, beaten||1⁄2 Cup (8 tbs)|
|Ripe bananas/6 small ripe bananas||4 Large, mashed, if not ripe enough, soften in microwave|
|Olive oil/Canola oil||1⁄2 Cup (8 tbs)|
|Vanilla extract/1 teaspoon vanilla and 1 teaspoon almond extracts||2 Teaspoon|
|Coarsely chopped walnuts||1 Cup (16 tbs)|
|Grated orange zest||1 Tablespoon, or peeled and snipped|
Preheat oven to 350Â°.
Oil spray a 12-cup bundt pan (my preference) or 9 x 9 x 2-inch baking pan, or rub the sides and bottom with unsalted margarine.
In a medium bowl, whisk together the flour, oat bran, sugar substitute, and baking soda.
In a large bowl, beat together egg substitute, bananas, oil, and vanilla.
The mixing can be done by hand or with an electric mixer on slow to medium speed.
Add the dry ingredients and beat thoroughly.
Stir in walnuts and orange zest by hand.
The batter will be thick, so be sure to spread it evenly in the pan.
Bake for 40 minutes, or until knife inserted in center comes out clean.
If needed, bake a little longer, but do not overbake, or the bread will dry out.