Low-Fat Banana Bread

• 2 c. cake flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 c. sugar
• 1 tsp. salt
• 1 egg, lightly beaten
• 1 1/2 c. banana puree (3 small ripe bananas)
• 1/2 c. buttermilk
• 1 tsp. vanilla
• 1/2 c. golden seedless raisins
• 1 pkg. yeast
• 1 c. warm water
• 1/4 c. white sugar
• 1 tsp. salt
• 2 Tbsp. white Karo syrup
• 2 Tbsp. oleo
• 1 egg
• 3 1/4 to 3 1/2 c. flour
• 1/3 c. oleo
• 1/2 c. brown sugar
• 3/4 c. pecans
• 1/2 c. white sugar
• 2 tsp. cinnamon

1. Dissolve yeast in water.
2. Stir in 1/4 cup white sugar, salt, 2 tablespoons oleo, egg and 2 cups flour.
3. Beat until smooth.
4. Work in remaining flour until dough is easy to handle.
5. Place into greased bowl.
6. Turn greased side up and cover tightly. Refrigerate 1 hour or up to 4 to 5 days.

cake flour, baking powder, baking soda, sugar, salt, egg, banana puree, buttermilk, vanilla, golden seedless raisins, yeast, water, white sugar, salt, white karo syrup, oleo, egg, flour, oleo, brown sugar, pecans, white sugar, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=955580 (may not work)