Dessert
6 - 12 servings
10 minutes
1 hour
Chef Brian Salter
2 pounds Bananas, ripe
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ tablespoon Vanilla
2½ cups Whole Wheat Flour
⅔ cup Flame Seedless Raisins or Thompson Seedless Raisins
½ cup Sugar
Preheat oven to 350°.
Coat three 6 inch loaf pans with a non-stick vegetable oil spray.
Mix the bananas, sugar, and vanilla in a food processor.
In a separate bowl mix the flour, baking soda and baking powder, and fold into the banana mixture. When thoroughly blended add the raisins.
Divide the batter evenly into the loaf pans Bake for one hour. Cool and remove from pan before slicing.
Optional: Freeze extra loaves for use later.
Less than 1 gram of fat per 3 ounce serving.
