Cholesterol-Free Banana Bread

• 2 1/4 c. all-purpose flour
• 2/3 c. honey-crunch wheat germ
• 1/2 c. oats, uncooked
• 1/4 c. packed brown sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 10 Tbsp. light corn-oil spread (1 1/4 sticks)
• 1 1/2 c. mashed bananas (about 3 medium bananas)
• 1 (6 oz.) can frozen apple juice concentrate, thawed
• 1/2 c. thawed frozen egg substitute
• 1/3 c. walnuts, chopped
• 1 tsp. vanilla extract

1. About 2 hours before serving, or early in day, preheat oven to 350u0b0.
2. Grease 9 x 5-inch loaf pan.
3. In large bowl, mix first 7 ingredients.
4. With pastry blender, cut in corn-oil spread until mixture resembles coarse crumbs.
5. Stir in bananas, undiluted apple juice concentrate, egg substitute, walnuts and vanilla just until flour is moistened.
6. Spoon batter into pan.

allpurpose, honeycrunch wheat germ, oats, brown sugar, baking powder, salt, baking soda, light cornoil, bananas, apple juice concentrate, egg substitute, walnuts, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=711034 (may not work)