Cholesterol-Free Banana Bread

This recipe come from the May 1991 Good Housekeeping magazine. Okay. I admit it. I’ve been collecting recipes for a long, long time.

Oh, and I rarely ever use walnuts. I live in the Deep South. We use pecans. Why? Because We have a pecan orchard. And they taste good.

Cholesterol-Free Banana Bread

2 ¼ all-purpose flour
2/3 cup honey-crunch wheat germ
½ cup oats, uncooked
¼ cup packed brown sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
10 tablespoons light corn-oil spread (1 ¼ sticks)
1 ½ cups mashed bananas (about 3 medium bananas)
1 6-oz. can frozen apple-juice concentrate, thawed
½ cup thawed frozen egg substitute
1/3 cup walnuts, optional
1 teaspoon vanilla extract

About 2 hours before serving or early in day:

Preheat oven to 350 degrees.

Grease 9 x 5-inch loaf pan. In large bowl, mix flour, wheat germ, oats, brown sugar, baking powder, salt and baking soda. With pastry blender, cut in corn-oil spread until mixture resembles coarse crumbs. Stir in bananas, undiluted apple-juice concentrate, egg substitute, walnuts and vanilla just until flour is moistened. Spoon batter into pan.

Bake 60 minutes or until toothpick inserted into center of bread comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and cool slightly. Serve warm, or cool completely to serve later.

Makes 18 servings, about 180 calories per slice.