| Source: Monica Unger |
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Bake at 350 F. 55 - 60 minutes
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| Amount: 1 loaf pan |
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Note: this is a nice, easy, low sugar banana bread with a nice chewiness. Not as crumbly as most banana breads so good for lunch boxes and such.
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| INGREDIENTS: |
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1 1/2 cups flour
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1/2 cup chopped walnuts
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| 2 teaspoons baking powder |
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2 eggs, beaten |
| 1/2 teaspoon baking soda |
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1/3 cup corn syrup |
| 1 teaspoon salt |
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1 cup mashed ripe banana (about two bananas) |
| 1/4 cup sugar |
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| INSTRUCTIONS |
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| Stir dry ingredients together including nuts. Mix wet ingredients together. Make a well in the center of the dry ingredients and add the wet. Mix just enough to make the dry disappear completely. Spoon into a greased loaf pan. Bake at 350 degrees Farenheit for 55 - 60 minutes.
Variation (Christine Unger): substitute 1/2 the banana for shredded zucchini and add a dash each of nutmeg and ground cloves and 3 dashes cinnamon.
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