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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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courtesy of the National Honey Board, circa 1994...adapted and placed here for safekeeping Ingredients:
1/2 cup honey (grade a, light amber) |
1/3 cup butter (smart balance brand preferred) |
1 teaspoon vanilla |
1/2 cup egg substitute (egg beaters) |
1/2 cup whole wheat flour |
3/4 cup all-purpose flour |
1/2 cup quick-cooking rolled oats |
1 teaspoon baking powder |
1 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 cup banana, mashed |
1/2 cup walnuts, chopped |
Directions:
1. Preheat oven to 325°; grease and flour a 9X5 loaf pan.
2. In a large bowl, cream together the honey and the butter with a hand mixer until fluffy; beat in vanilla.
3. Add eggs, one at a time, beating well after each addition.
4. In a small bowl combine all dry ingredients; then add to the honey mixture alternately with the mashed bananas, blending well each time.
5. Stir in walnuts; then spoon into the prepared loaf pan; bake in the preheated oven for 50-55 minutes or until a toothpick inserted near the center comes out clean.
6. Cool in pan on wire rack for 15 minutes; then remove from pan and complete cooling on wire rack.
7. Suitable for OAMC use.
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