Fruit sweet and sugar free - banana nut bread

2 loaves

Ingredients

Quantity Ingredient
¼ cup Walnuts
2 cups Unbleached white flour
2 teaspoons Baking soda
½ teaspoon Baking powder
½ cup Oil
¾ cup Fruit sweetener
2¼ teaspoon Vanilla extract
1 teaspoon Cinnamon
¼ teaspoon Salt
¾ cup Mashed bananas
(2 medium size)
3 Eggs

Directions

DRY INGREDIENTS

WET INGREDIENTS

Preheat the oven to 350 degrees. Lightly spray two bread pans with lecithin spray. Toast the walnuts in the oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool. Then coarsely chop them with a knife or with a pulsing action in a food processor. Put them aside. Sift the dry ingredients together. Use an electric mixer on medium speed to whisk the oil and the sweetener together until thickened, about 5 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed and stir in the vanilla and the mashed bananas. On low speed, slowly add the sifted dry ingredients and the toasted walnuts. Mix just until blended, being careful not to overmix. Pour the batter into the prepared loaf pans. Bake the loaves on the middle shelf of the preheated oven for 45-60 minutes until a toothpick inserted into the center of the loaf comes out clean. Cool the loaves slightly before removing them from the pans and cooling them on a wire rack. When cool, wrap the breads in plastic wrap and let them sit overnight at rom temperature before slicing (if you can wait). Submitted By JANE KNOX On 10-01-94

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