I made Honey Banana Bread today, which I adapted from Secrets of Fat free Baking. I'm sure the next time I make this recipe, I will use it to make muffins. This bread is very good, moist, not overly sweet, and the little taste of chocolate you get really adds a lot to the bread. Very yummy!

Honey Banana Bread

2 c WW pastry flour
1/4 c brown sugar
1 1/2 tsp baking powder
4/3 tsp baking soda
1/4 tsp ground nutmeg
1 tsp cinnamon
1 c mashed very ripe banana, about 2 large
1/3 c honey
1 tsp vanilla
1/4 c skim milk
1/4 c mini chocolate chips, optional

Combine the flour, brown sugar, baking powder, soda, nutmeg, and cinnamon, and stir to mix well. Add the banana, honey, vanilla, and milk, and stir just until the dry ingredients are moistened. Fold in the chocolate chips, if desired.

Coat an 8x4 inch loaf pan with nonstick cooking spray. Spread the mixture evenly in the pan and bake at 325 for 25-40 minutes or just until a wooden toothpick inserted in the center of the loaf comes out clean.

Remove the bread from the oven and let sit for 10 minutes. Invert the loaf onto a wire rack, turn right aside up and cool before slicing and serving.

Yield: 16 slices
Cals: 99 Fat: 0.4g Protein: 2.5g