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Banana Bread Eggless

Serves 12 | Serving Size: 1 slice
Total Time: 70 min | Prep: 10 min | Cook: 60 min
Here is a recipe for the most delicious and moist banana bread that is almost half bananas by weight.
Ingredients:

4 over-ripe bananas, peeled
2/3 cup sugar
1 tablespoon molasses
1/4 cup olive oil
2 cups white whole wheat flour (or all-purpose flour)
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
Directions:
Mash the bananas together with the sugar, molasses, and olive oil by hand with a whisk. When the mixture resembles a puree (lumps are okay) add the flour, baking soda, baking powder, and cinnamon. Mix together until the mixture is smooth but do not overmix.

Pour the banana bread batter into an oiled ceramic loaf pan. Top with a little sugar. Bake for one hour at 350 degrees. During the last 5 minutes of baking increase the temperature to 385 degrees. The loaf is done when the top is firm to the touch and a skewer comes out clean. Allow the loaf to cool for 10 minutes and then turn out onto a baking rack to cool. When the loaf is cool you can slice it and serve it warm or refrigerate for later use.
Chef's Tips:
More ideas for over-ripe bananas:

Peel, freeze, and use for smoothies
Add to warm oatmeal
Heat with a little cinnamon and orange juice and use as a dessert sauce
© Food and Health Communications
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Nutrition Facts
Serving Size 1 slice
Servings Per Batch 12
Amount Per Serving
Calories 191 Calories from Fat 46
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0
Sodium 114mg 4%
Total Carbohydrate 36g 11%
Dietary Fiber 3g 13%
Sugars 17g
Protein 3g 6%
Vitamin A 0% • Vitamin C 5%
Calcium 2% • Iron 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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