Title: Banana Loaf (Microwave)
Categories: Home Cookin,
Yield: 4
1 1/2 cups all purpose
flour ( I
didn't sift it, since high
altitude requires a
little extra
flour)
1/4 c wheat germ
1/3 c best olive oil
2/3 c sugar
1 c mashed banana pulp (2-1/2
bananas)
1/2 ts grated orange rind
(didn't have a lemon)
2 eggs (egg substitute)
1/2 c broken pecan meats
8 apricots, cut into very
small
pieces
The recipe actually
called for 1 1/2
c of banana pulp, but I
made a
mistake, and it didn't
seem to
matter - the bread
definitely tasted
more of banana than
anything else.
So, I guess you can vary
the banana
pulp, according to what's
on hand.
Since I didn't have a loaf pan except one for Microwave, I
decided to cook this recipe that way. It was a mistake - a loaf
pan cooks the bread at the ends, first, and the middle didn't
begin to look done till I'd cooked it 11 minutes. Next time, use
the glass ring pan.
Prepare ingredients: grate orange rind and set aside, mash
bananas,
dice the apricots and chop the nutmeats.
Blend the oil, sugar and rind until creamy, then beat in the egg
substitute and banana pulp.
With the mixer on slow, add the baking powder, wheat germ and
flour, then increase the speed to medium and beat the batter
until smooth.
Fold in the apricots and nutmeats.
Spray the ring mold with canola oil spray. Scrape the batter into
the mold and Microwave on high for 6 minutes (more if necessary).
A toothpick inserted in the thickest part should come out clean.
Turn out on a plate on a rack and cool before slicing.
