By ^_^Elizabeth^_^ on August 21, 2008
"This is my own adaptation of banana bread, and it has turned out very moist. Lower sugar, more nutrient dense, too. Has a very fine texture due to the whole grain wheat. Try it, and you'll see! This freezes well for later use."
Serving Size: 1 (50 g)
Servings Per Recipe: 12
"I thought with just the whole wheat flour this may be too heavy or dry, but boy was I wrong! My banana hating boy ate most of this by himself. I am not sure the tsp. of stevia was worth the cost, so I may leave it out next time. I also made this in a 9x9 pan and baked for about 50 minutes. Thanks for sharing! Another keeper recipe. Made for Spring PAC 09."