Banana Bread (Fat Free, Egg Free)

Ingredients

5 Tbsp chopped pecans
2 cups whole wheat pastry flour
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp ground nutmeg
8 Tbsp packed light brown sugar
2 cup banana(s) mashed (or about 4 or 5 bananas)
1 Tbsp vanilla extract

Instructions

Preheat oven to 350 F. Lightly coat an 8 x 4 inch loaf pan with cooking spray.
Lay pecans in a single layer on a baking sheet and bake for about 6 min. or
unti lightly browned with a toasted, nutty smell. Watch carefully during
last few mins, to prevent burning. Set aside to cool to room temp. Reduce
oven heat to 325F.

In a large bowl, combine flour, baking powder, baking soda, and nutmeg; stir
well. Add brown sugar and mix well, using the back of a spoon to press out
any lumps. (I used one of those wirey pastry crumblers.) Add banana and
vanilla extract, and stir just until the dry ingredients are moistened.
Fold in pecans. Spread mixture evenly in the prepared loaf pan. Bake at
325F for 55 min. or just until wooden toothpick inserted in center comes out
clean.

Let pan sit on a wire rack for 15 min. Invert bread, turn right side up, and
cool to room temp. Wrap in plastic or foil and store for 8 hours or
overnight before slicing and serving. Leftovers will stay fresh longer if
refrigerated.

Per slice: 128 cal.s, 14% fat (2 g), 78% carb., 8 percent
protein.