---------- Recipe via Meal-Master (tm) v8.01
       Title: Whole-wheat banana bread
  Categories: Breads, Fruit, Low-Fat, Mcdougall
       Yield: 20 servings
       4 c  Whole-wheat flour
       2 tb Wheat germ
       8 tb Water with well-beaten with
            6 teaspoons ener-g egg repla
       4 c  Ripe banana (about 16 medium
       1 c  Honey
     1/2 c  Water or unsweetened juice
       2 ts Vanilla extract
       2 c  Chopped walnuts; optional
       2 c  Raisins
   Recipe by: The New McDougall Cookbook Preparation Time: 0:15
      Preheat the oven to 350 degrees.
      In a large bowl, combine the flour, wheat germ, and baking soda. Set
      In a food processor, combine the egg substitute, banana, honey, water,
   and vanilla.  (If you do not have a food processor, do this in batches in a
   blender.)  Pour this mixture over the dry ingredients. Stir in the walnuts
   (if desired) and raisins.
      Mix well and pour into two 8x5 nonstick loaf pans.  Bake for 45 to 55
   minutes, or until a toothpick inserted in the center comes out clean. Let
   cool in the pan for 10 minutes, then loosen the sides with a spatula,
   invert, and remove from the pan. Cool completely on a rack.
      Freezes well.  Makes two 8x5 loaves.
   Without walnuts: 227 calories, 0.8 grams fat per 1/10 loaf serving. With
   walnuts:  302 calories, 8.0 grams fat per 1/10 loaf serving.
   From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994