2/3 c. sugar (or sweetner of choice)		2 c. sifted all-purpose flour
1/3 c. oil (or butter or margarine)		1 tsp baking powder
2 eggs (or egg substitute or 3 egg whites)		1/2 tsp baking soda
3 T. sour milk or buttemilk		1/2 tsp salt
1 c. mashed ripe bananas (approx 3 bananas)		1/2 c chopped nuts (absolutely optional) if nuts are used - pecan or walnut are good choices

Mix together sugar, oil and eggs. Stir in milk and bananas. Sift together flour, baking power, baking soda and salt. Stir into mixture and blend in nuts (if used). Pour into oiled or cooking-sprayed 9X5X3 inch loaf pan or disposable aluminum pan. Let stand 20 minutes before baking. Bake at 350 degrees F. for 50-60 minutes. Test loaf with toothpick or knife. When inserted into top of loaf, probe should come out clean - with no visible moist batter. Let stand in pan for 10 minutes on cooling rack. Tap pan gently and score edges with knife before removing to place loaf on cooling rack.

 

2/3 c. sugar (or sweetner of choice)		3 c. sifted all-purpose flour
1/2 c. brown sugar		3 tsp cinnamon
1/2 c. oil (or butter or margarine)		1 tsp baking powder
1/3 c. applesauce		1 tsp baking soda
3 eggs (or egg substitute or 4 egg whites)		1 tsp salt
3 T. sour milk or buttemilk 2 c. grated zucchini (drain excess liquid)		1/2 c chopped nuts (absolutely optional) if nuts are used - pecan or walnut are good choices - (for lower fat, add 1 tsp black walnut or vanilla extract to replace nutty flavor.)

Beat together eggs, oil and sugar. Stir in zucchini and nuts Combine dry ingredients and add to zucchinin mixture, blend well. Pour into 2 oiled or cooking-sprayed and floured loaf pans. Bake approximately 1 hour at 325 degrees F. Test bread with toothpick or knife by inserting into middle of bread. Probe should come out clean with no visible moist batter. Cool in pans for 20 minutes. Tap pan gently and score edges of pan with knife before removing to place on cooling rack.