Banana Bread

Source: the back of the Kroger sweetener bag 

Prep Time: 20 mins 

Total Time: 65-75 minutes 

Ingredients 

1-1/3 cups all-purpose flour 

1/2 cup No Calorie Sweetener, granulated 

1 tsp baking powder 

1/2 tsp baking soda 

1 pinch salt 

1-1/4 cups well-ripened bananas, mashed 

1 tbsp oil 

1/3 cup buttermilk 

2 tsp vanilla extract 

1/2 c chopped walnuts (optional) 

Directions 

1. Preheat oven to 350 F. 

2. Spray 9 by 5 loaf pan with nonstick cooking spray. 

3. Blend dry ingredients in a large mixing bowl. 

4. In a separate bowl, combine oil, buttermilk, vanilla, and bananas. Mix well. 

5. Pour banana mixture into dry ingredients and stir until blended. 

6. Add walnuts, if desired. 

7. Bake for 45 to 55 minutes or until golden brown and toothpick inserted in center comes out clean.

Summer Squash Quick Bread

Modified Recipe 1 1/2 Cups All Purpose Flour 1/2 Cup Sugar 1/2 Cup applesauce 1 1/2 Cup Grated Summer Squash 1 Large Egg 1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/2 Teaspoon Salt 1 Teaspoon Baking Powder 1/8 Cup Raw Oats Preheat oven to 325F and grease one 8"x4" loaf pan. Combine Sugar, Egg, Vegetable Oil, Salt, Grated Squash, Cinnamon and Nutmeg into a large bowl. With a fork, cream the ingredients until they are well incorporated. On top of the wet ingredients, sift flour and baking powder. Again, stir well until the mixture has formed a bread batter. Pour the squash bread mixture into the greased loaf pan. Smack the bottom of the pan against the counter a couple of times. This will release any air bubbles in the mixture. Sprinkle the top with oats and bake for 50-60 minutes, or until a sharp knife can be inserted into the middle of the bread and removed cleanly. Cool on a baking rack for at least a half hour before cutting. Original Recipe: 1 1/2 Cups All Purpose Flour 1 Cup Sugar 1/2 Cup Vegetable Oil 1 1/2 Cup Grated Summer Squash 1 Large Egg 1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/2 Teaspoon Salt 1 Teaspoon Baking Powder 1/4 Cup Raw Oats Preheat oven to 325F and grease one 8"x4" loaf pan. Combine Sugar, Egg, Vegetable Oil, Salt, Grated Squash, Cinnamon and Nutmeg into a large bowl. With a fork, cream the ingredients until they are well incorporated. On top of the wet ingredients, sift flour and baking powder. Again, stir well until the mixture has formed a bread batter. Pour the squash bread mixture into the greased loaf pan. Smack the bottom of the pan against the counter a couple of times. This will release any air bubbles in the mixture. Sprinkle the top with oats and bake for 50-60 minutes, or until a sharp knife can be inserted into the middle of the bread and removed cleanly. Cool on a baking rack for at least a half hour before cutting.

Blueberry Zucchini Bread

 Blueberry Zucchini Bread

Source: Danette Carter

Time (estimated): 80 minutes, including cooling time.

3 eggs

1 cup veg oil 

3 tsp vanilla

2-1/4 cups sugar

2 cups shredded zucchini 

3 cups flour

1 tsp salt 

1 tsp baking powder

¼ tsp baking soda

1 tbsp ground cinnamon

1 pint blueberries

Preheat oven to 350 lightly grease 4 mini loaf pans.

Beat together the eggs, oil, vanilla and sugar. Fold in zucchini.

Beat in the flour, salt, baking soda, baking powder and cinnamon. Gently fold in blueberries

Bake 50 minutes.

Cool 20 minute  in pans.