Banana Bread

MSCD 6-month recipe

2 cups oat flour
½ cup brown rice flour
1 ½ tsp. cinnamon
1 ½ tsp. baking soda
½ tsp. baking powder
3 eggs, beaten
2 ripe bananas, mashed
1 cup applesauce OR ½ cup applesauce & ½ cup yogurt or sour cream*
½ cup honey
1 tsp. vanilla
¼ tsp. Vanilla Crème liquid stevia
½ cup walnuts, chopped (optional)
½ cup raisins (optional)

Mix first 5 dry ingredients together in a large mixing bowl. In a separate bowl mix the next 6 wet ingredients. Gradually pour wet ingredients into the dry, mixing together a small amount at a time. Stir in walnuts and raisins if desired. Pour into 2 well-oiled 9×5-inch loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center of the bread comes out clean. Allow to cool to room temperature before removing from pans and slicing.

*Note: If using yogurt or sour cream, use either Live Yogurt or sour cream from The Road to Health pgs. 146-147. White Mountain Bulgarian yogurt and Cascade Fresh yogurt/sour cream are suitable brands to use in this recipe as well.

by Marilyn Shaw