Ingredients:
¾ c Sucanat (organic cane sugar or honey)
½ c oil, margarine or butter
2 free range eggs
1 c (2 medium) mashed, ripe, organic bananas
1/3 c Rice, Soy, Almond or cow’s milk
1 tsp vanilla
1 c King Arthur white wheat flour
½ c whole wheat flour
½ c Shaklee Instant Soy Protein Mix
½ c chopped nuts (optional)
1 tsp baking soda
1 tsp salt
Heat oven to 350 degrees. Grease bottom only of 9x5 or 8x4-inch loaf pan. In large bowl, cream sugar and oil until light and fluffy. Beat in eggs; blend in bananas, milk and vanilla. In small bowl, combine flour, nuts, baking soda and salt; mix well. Add to creamed mixture; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove. Cool completely on wire rack. Wrap and store in refrigerator.
¾ c Sucanat (organic cane sugar or honey)
½ c oil, margarine or butter
2 free range eggs
1 c (2 medium) mashed, ripe, organic bananas
1/3 c Rice, Soy, Almond or cow’s milk
1 tsp vanilla
1 c King Arthur white wheat flour
½ c whole wheat flour
½ c Shaklee Instant Soy Protein Mix
½ c chopped nuts (optional)
1 tsp baking soda
1 tsp salt
Heat oven to 350 degrees. Grease bottom only of 9x5 or 8x4-inch loaf pan. In large bowl, cream sugar and oil until light and fluffy. Beat in eggs; blend in bananas, milk and vanilla. In small bowl, combine flour, nuts, baking soda and salt; mix well. Add to creamed mixture; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove. Cool completely on wire rack. Wrap and store in refrigerator.
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