• 3 cups flour
  • ¾ cup packed light brown sugar
  • 1 tablespoon baking powder
  • ¾ teaspoons baking soda
  • ¾ teaspoons salt
  • ½ cup light corn oil spread
  • 1-⅔ cups mashed bananas
  • 1 cup dark seedless raisins
  • 1 cup quick-cooking oats
  • ½ cup egg substitute
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract


Preheat oven to 350°F, and grease a 9x5" bread pan. Mix flour, sugar, baking powder, baking soda and salt in large bowl. Cut in corn-oil spread with a pastry blender or scissors until mixture resembles coarse crumbs.

Stir in bananas, raisins, oats, egg substitute, applesauce and vanilla until flour mixture is just moistened. Spoon batter into pan. Bake 1-1/4 hours until a toothpick comes out clean from center of loaf. Cover with foil after 1 hour in oven to prevent over-browning. Cool in pan for 10 minutes, then remove to wire rack to cool completely.

Baked Goods, Breads, Breakfast, Low Cholesterol
MacGourmet downloadBanana Bread (low-cholesterol). To import, drag image to your MacGourmet recipe box.