BANANA NUT BREAD

 

Ingredients:

• 2 1/2 cups sifted flour,
• 2 teaspoons baking soda,
• 2 tablespoons vinegar,
• 1 teaspoon Baking powder,
• 2/3 cup Splenda,
• 1/4 cup Ghee, softened,
• 1 cup ripe Bananas, mashed, 
• 1/4 cup Yogurt
• 1/2 cup pecans (optional, no pecans are needed, if one is instead making a banana bread),

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease a 9x5 loaf pan, or similar volume loaf pan.
3. Place the baking powder and sifted flour in a mixing bowl. Set aside the dry ingredients mixture.
4. In another bowl, mix the splenda, and ghee; and add baking soda and vinegar as you wish or as follows: Add baking soda and vinegar, one tablespoon of vinegar cascading into one teaspoon of baking soda at a time, until each cascade reaches the bottom of the ghee mixture and whilst mixing the addition of each vinegar and baking soda compound in the bowl. Gradually add the bananas and yogurt.   Add the dry ingredients mixture, and mix until lightly blended. Gently stir in pecans.
5. Spoon the batter into the 9x5 greased loaf pan, and centrally bake in an oven for 50 to 60 minutes; or until a kosher toothpick inserted into the center of the loaf comes out clean.
6. Cool the cake in the loaf pan by allowing it to sit on a wire rack for 5 minutes. 
7. Then, invert the pan into the rack and allow it to cool until it is no longer hot.
8. Remove the cake from the pan, and serve or  wrap in plastic wrap to preserve the flavor of the newly baked cake.