Banana Bread

This is the recipe that I used for the muffins we made in Billings for breakfast. It's easily my favorite recipe I've found for banana bread. And with all of the substitutes for ingredients, it's much healthier.

Healthified Banana Bread

Bread 

makes:1 loaf (16 slices) Muffins makes: 12 muffins

11/2	cups whole wheat flour
1	teaspoon baking powder
1/2	teaspoon baking soda
1/2	teaspoon salt
1/2	teaspoon ground cinnamon
3/4	cup sugar (honey works just as great)
1/4	cup canola oil (I use 1/4  cup of applesauce)
2	egg whites
1	cup mashed ripe bananas (2 large)
1/4	cup fat-free (skim) milk
1	teaspoon vanilla
1.	Heat oven to 350°F. Grease bottom only of 8x4-inch or 9x5-inch loaf pan or a muffin tin with shortening, or spray with cooking spray. In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.
2.	In large bowl, beat sugar (honey), oil (applesauce), egg whites, bananas, milk and vanilla until well blended. Stir in flour mixture until well blended. Spoon into pan.
3.	Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes, or muffins for 18-20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.