Banana Bread II

A low carb and low fat banana bread recipe that's great for ripe bananas that need to be used together with oat flour and egg whites.

Ingredients

• 8 large egg whites
• 2 cups mashed banana
• 8 oz oat flour
• 6 servings 1 packet splenda
• 1 tsp cinnamon
• 2 tsps vanilla

Directions

1. Mix together the oat flour, sweetener and cinnamon.
2. Separately mix the vanilla and mashed bananas. Blend the oat mixture and the banana mixture together with a mixer.
3. Beat the egg whites with a mixer until fluffy - be careful not to over beat as they will "deflate".
4. Gently fold the egg whites into the oat flour mixture until the oat mixture is incorporated well with the eggs. If you beat the mixture or stir vigorously it will "deflate" the eggs so be careful.
5. Pour into a non-stick loaf pan and bake at 325 °F (160 °C) for 1 hour and 30 minutes. Baking times may vary with different ovens.
6. Test to see when done - I use the knife method; when it comes out clean it is ready.
7. Remove from the oven and let cool about ten minutes. Then loosen the sides and turn the pan over.