Low-Fat Banana Bread - cooking recipe

Ingredients

2 c. cake flour
1 tsp. baking powder
1/4 tsp. baking soda
3/4 c. sugar
1 tsp. salt
1 egg, lightly beaten
1 1/2 c. banana puree (3 small ripe bananas)
1/2 c. buttermilk
1 tsp. vanilla
1/2 c. golden seedless raisins
1 pkg. yeast
1 c. warm water
1/4 c. white sugar
1 tsp. salt
2 Tbsp. white Karo syrup
2 Tbsp. oleo
1 egg
3 1/4 to 3 1/2 c. flour
1/3 c. oleo
1/2 c. brown sugar
3/4 c. pecans
1/2 c. white sugar
2 tsp. cinnamon

Preparation

Dissolve yeast in water.
Stir in 1/4 cup white sugar, salt, 2 tablespoons oleo, egg and 2 cups flour.
Beat until smooth.
Work in remaining flour until dough is easy to handle.
Place into greased bowl.
Turn greased side up and cover tightly. Refrigerate 1 hour or up to 4 to 5 days.