Banana Bread

New weekend, new post, new recipe (well perhaps new to you, old and used to me) The bananas were turning a dark brown on the counter signaling the time to get out the Jane Brody cookbook for Banana bread. The 10-year-old me is turning over in her swimsuit at the thought I would voluntarily cook from the ever-present "healthy-eww' cookbook of my childhood. For those needing reading from the library, it is Jane Brody's good food book (also Good Food Gourmet) tagline - 'Living the high-carbohydrate way' you can tell she didn't live in LA in the last 10 years, . .

This delicious bread gets its crunch from Grape Nuts Cereal, it also has much less fat and sugar than most banana bread recipes (but don't tell kids!)

pg 585 Banana Bread
3/4 c whole-wheat flour
3/4 c all purpose flour
1/3 c sugar
1/2 c nonfat dry milk
2 1/4 tsp baking powder
1/4 tsp salt
3/4 c Grape Nuts Cereal (or Nutty Nuggets, Kroger brand)
1/2 c rasins (I always omit these, even before I married a rasin-hater)
2 eggs
1 cup mashed bananas (2-3 medium)
1/4 c melted butter, margarine or oil
1/4 c water

1. combine the dry ingrediants in a large bowl
2. beat the eggs, add the banana, melted butter, and water and mix well. I throw in 1 tsp vanilla too.
3 add wet to dry stirring until just moistened
4. place in a oiled and floured loafpan
5. bake at 350 for 50-55min (longer sometimes) allow the bread to cool in the pan for about 10 min before you take it out.

Yum!