Cholesterol-Free Banana Raisin Bread

• 3 c. flour
• 3/4 c. packed brown sugar
• 1 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 c. light corn oil spread
• 1 2/3 c. mashed bananas (4 medium)
• 1 c. dark seedless raisins
• 1 c. quick-cooking oats (uncooked)
• 1/2 c. frozen, thawed, no-cholesterol egg substitute
• 1/2 c. unsweetened apple(s)
• 1 tsp. vanilla extract

1. Preheat oven to 350u0b0.
2. Grease a 9 x 5-inch loaf pan.
3. In a large bowl, mix flour, brown sugar, baking powder and baking soda. Cut in corn oil spread until mixture resembles coarse crumbs.
4. Stir in bananas, raisins, oats, egg substitute, applesauce and vanilla extract just until flour is moistened.
5. Spoon batter into pan. Bake 1 1/4 hours until done.
6. To prevent overbrowning, cover bread loosely with a tent of foil after 1 hour.
7. Cool bread in pan for 10 minutes.
8. Remove from pan.

flour, brown sugar, baking powder, baking soda, light corn oil spread, bananas, raisins, oats, frozen, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1074601 (may not work)