1/2 cup unsweetened, natural applesauce

1 cup brown sugar

1/2 cup egg substitute
2 - 3 medium mashed bananas
2-1/3 cups sifted bread flour
2 teaspoons baking soda
1/2 teaspoon salt
Preheat oven to 350 F.
Mix applesauce and brown sugar together.
Mix in egg substitute
Add everything else and mix together.
Spray loaf pan(s) or muffin tin with low/non-fat cooking spray.
Pour the mixture in the pan(s) and bake:
1 regular loaf pan - 1 hour
3 mini loaf pans - 1 hour
12 muffins - 30 - 40 minutes
Bread is done when the edges pull away from the pan.

Ingredient

Portion

Fat

Calories

Protein

1/2 cup

Carbohydrate
14

Applesauce, canned,
unsweetened, without added
ascorbic acid
Egg substitute, liquid
Bananas, raw
Wheat flour, white, bread,
enriched
Wheat flour, white, bread,
enriched
Leavening agents, baking
soda
Salt, table
Sugars, brown
Totals:

0.0

52

1/2 cup
3
2 cup

1
83
199

4.1
1.6
4.5

105
326
989

15
4
33

1/3 cup

33

0.7

163

2 tsp

1/2 tsp
1 cup

0
141
470g

0
0
11g

0
545
2181

0
0
57

1 pound very ripe (read black) bananas (3 medium or 2 large)

2 cups sugar

4 1/2 teaspoons baking soda

1/2 teaspoon salt
3 1/2 cups sifted all-purpose flour
4 eggs, lightly beaten (i used 4 eggs minus 1 yolk)
2/3 cup buttermilk (i used 1/2 cup skim milk + 2 tbsp non-fat plain yogurt
+enough lemon juice to make 2/3 cup)
1/2 cup cooking oil (i used 1/2 cup mott's applesauce)
peel very dark skinned bananas and mash thoroughly. mix in sugar
combined with baking soda and salt.
add a the flour and eggs, alternating between the two, mixing well
after each addition. then mix in the replacement for the buttermilk and
the oil.
turn into two well greased (sprayed with pam) 8" x 4" loaf pans. let
stand for 25 minutes.
bake in a very slow oven, 250 degrees, for about 2 hours. (1hr 45, 'til
cake tester comes clean) cool before turning from pan.
it's delicious! (i've eaten 3 slices since i made it last night!)

Zucchini Bread
from _Sweet & Natural_ by Janet Warrington
1 5 inch zucchini
1 1/2 cups whole wheat flour
2 T lowfat soy flour
2 T nonfat dry milk powder <or 2 more Tablespoons soy flour for vegan>
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup light oil <I succesfully used applesauce>
1/2 cup finely chopped walnuts < I left out>
1 large egg or equivilent
1 8 ounce can unsweetened crushed pineapple
1/2 cup raisins
Prepare 8 1/2 x 4 x 2 1/2 inch loaf pan <or 9 x 5 x 3 inch pan>
with oil or lecithin or light spray
finely grate succhini, let drain while you combine dry ingredients
preheat oven to 350 F
In a large bowl, mix together flours, dry milk, baking soda, salt, and
nuts if you will. Set aside
In blender, puree on high speed the applesauce, egg or equivilent,
pineapple with juice and raisins.
Add wet stuff to dry, moisten evenly. Squeeze out zuchini <should be
1/2 cup> and add to batter, blend.

Pour batter into prepared loaf pan and bake 70 minutes at 350 F or until
browned and iniserted cake tester comes out clean
Remove bread from pan, cool to room tempeerature.
Wrap and chill.
Freezes well