Categories: Bread

Ingredients

• 3 1/2 cups Whole Wheat Flour
• 4 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 1 teaspoon Salt
• 3 tbl flax
• 5-6 ripe bananas, mashed (a little over 2 cups)
• 1 1/2 cups Splenda
• 2 Eggs
• 1/2 cup Smart Balance, melted
• 1/2 cup Skim Milk
• 1 cup Pecans, chopped and divided

Directions

1. In a small bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. In a large bowl, combine bananas, sugar, eggs, and butter; beat until creamy.

2. Gradually add flour mixture alternately with milk; mix until well-blended.

3. Stir in half of the chopped pecans.

4. Pour equally into two 9×5×3 loaf pans, sprayed with cooking spray.

5. Sprinkle tops of loaves with remaining pecans.

6. Bake at 350 fo 60-70 minutes, or until a toothpick comes out clean.

7. Cool 15 minutes, then remove from pans or put into mini muffin tins and bake for 15-20 mins.

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