Whole Wheat Banana Raisin Bread

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Here it is finally!

Whole Wheat Banana Raisin Bread

2 1/2 cups whole wheat flour

1 1/2 cups mashed ripe bananas (3-4 medium)

1 1/4 cups packed brown sugar

1 cup raisins

2/3 cup plain nonfat yogurt

1/2 cup fat-free cholesterol-free egg product or 2 eggs

1/3 cup vegetable oil (I use 1/3 cup unsweetened applesauce)

1 tsp baking soda

1 tsp salt

1 tsp vanilla

Move oven racks to lowest position. Heat oven to 350 degrees. Grease bottom only of 2 loaf pans, 8 1/2 x 4 1/2 x2 1/2 inches or 1 loaf pan, 9 x 5 x 3 inches. Stir together all ingredients until smooth. Pour into pans.

Bake 8-inch loaves 50-60 minutes, 9-inch loaf 1 hour - 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans on wire rack. Loosen sides of laves from pans; remove from pans to wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days. 24 slices per loaf.

For any WW people out there, when I run this through the Recipe Builder (online tool) I've got this as 2 points per slice.

My latest loaf came out mushy in the middle and sunken on the top (but still tastes fine). That happens fairly often so I'm thinking I need to use real eggs, or less egg or less applesauce. I also forgot to move the racks to the bottom so that might have helped too.