Banana Bread or Muffins

We have found that we cheat more often when we try to cut out sugar completely. So we have compromised by always having some low-sugar sweet breads on hand for snacks or dessert.

This recipe is already a family favorite. Charlotte once looked at me and said, "You are the best mummy in the whole world." It took me a few minutes to realize that she was expressing her gratitude for the banana muffin she was eating.

BANANA BREAD or MUFFINS

Ingredients
1 cup whole-wheat flour
1/2 cup white whole-wheat flour or all-purpose flour
2 tsp baking soda
2 tsp cinnamon
4 mashed bananas (3 1/2 if they are very long)
1/2 cup sunflower oil or light olive oil
3 Tbs soy milk
1/2 cup raisins
1/2 cup chopped walnuts or pecans
3 tsp Ener-G egg replacer + 4 Tbs warm water (or other substitution for 2 eggs)

Directions
Preheat oven to 350°F.
Sift flours, baking soda, and cinnamon into a large mixing bowl. Stir gently.
In separate bowl, combine mashed bananas and soy milk.
Add oil and stir until mixed.
Pour banana mixture into flour mixture and stir until mixed.
Stir in raisins and nuts.
Add warm water to egg replacer powder and stir until dissolved. Add to batter and stir gently.
Pour into nonstick loaf pan and bake for about 1 hour and 5 minutes, or until skewer comes out clean.
Cool in pan for several minutes, then turn out onto wire rack. (Will break apart when slicing, unless you let it cool slightly first.)

To make muffins, pour into lightly greased muffin tins. Bake for about 18 minutes for regular-sized muffins, less for mini muffins. Makes 16-18 regular muffins. Note that they will be more dense and not rise as much as traditional muffins.

Store in the refrigerator.