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. brown sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1 1/4 sticks light corn oil spread (10 Tbsp.)
• 1 1/2 c. mashed bananas
• 1 (6 oz.) can frozen apple juice, thawed
• 1/2 c. thawed frozen egg substitute
• 1/3 c. chopped walnuts
• 1 tsp. vanilla extract

1. Preheat oven to 350u0b0.
2. Grease 9 x 5-inch loaf pan.
3. In large bowl mix first 7 ingredients with pastry blender, cut in corn oil spread until mixture resembles coarse crumbs.
4. Stir in bananas, apple juice, egg substitute, walnuts and vanilla just until flour is moistened.
5. Spoon batter into pan.
6. Bake 60 minutes or until toothpick inserted into center of bread comes out clean.
7. Cool bread in pan on wire rack for 10 minutes; remove from pan and cool slightly.
8. Serve warm or cool completely.
9. Makes 18 servings.

allpurpose, honey crunch wheat, oats, brown sugar, baking powder, salt, baking soda, corn oil, bananas, apple juice, egg substitute, walnuts, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016992 (may not work)