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“This is an original banana bread recipe I created. I wanted to substitute whole-wheat flour and oats for all-purpose flour and replace the oil with aplesauce. My measurement calculations were based on a tried and true Betty Crocker's Cookbook recipe (copyright 1978).”
READY IN:
1hr 30mins
SERVES:
10
YIELD:
10 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350 degrees.
  2. In a medium bowl mash bananas and set aside.
  3. In a large bowl add all other ingredients, and then add the mashed bananas.
  4. With a wire wisk combine all of the ingredients, just until moist, being careful not to over mix.
  5. Spray a large loaf pan (9 ¼ x 5 ¼ x 2 ¼) with butter flavored cooking spray.
  6. Pour batter in to loaf pan and bake for 70 minutes or until done. The edges of bread will pull away from the sides of the pan when its done.
  7. Upon removing from the oven let rest for five minutes before attempting to remove the loaf from the pan. Cool on a rack for at least an hour.

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