RECIPE SUBMITTED BY Janice Gardner
My daughter is such a picky eater, but she loves this. I have changed it a little over the years. This is a very flexible recipe. 🙂 either way you cook it, it is very good.
2 1/2 cup of whole wheat flour
1 1/2 cups mashed bananas 3-4 bananas (the older and blacker the better)
1 1/4 cups packed brown sugar or lite
2/3 cup yogurt any flavor
2 large eggs or omit and add one cup egg beaters)
1/3 veg oil or omit and add 1/3 cup apple sauce
1 teas salt
1 teas vanilla
1 cup of any kind of nuts, I use walnuts or pecons
If using chocolate chips 1/2 cupMove oven rack to 2nd lowest position
350′ 2- 8 inch loaf pans
1 1/2 cups mashed bananas 3-4 bananas (the older and blacker the better)
1 1/4 cups packed brown sugar or lite
2/3 cup yogurt any flavor
2 large eggs or omit and add one cup egg beaters)
1/3 veg oil or omit and add 1/3 cup apple sauce
1 teas salt
1 teas vanilla
1 cup of any kind of nuts, I use walnuts or pecons
If using chocolate chips 1/2 cupMove oven rack to 2nd lowest position
350′ 2- 8 inch loaf pans
Mix together wet ingreadince add dry – don’t over mix!
Let cool.
It is good to let set overnight for the next day (or freeze) to share with all your family and friends…they will love it!
refrigerate up to 10 days Bon Appétit ♥
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