Banana Bread (low-fat)

1 1/2 cups all-purpose unbleached flour
1/4 cup rye flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon powdered ginger
1 cup ripe banana, mashed (about 2 medium bananas)
1 tablespoon fresh lemon juice
3 tablespoons frozen orange juice concentrate
1/3 cup diet margarine
2 eggs (1 yolk only)
1/3 cup evaporated skim milk
1/2 cup pecans or walnuts (chopped) optional
6 teaspoons currants, divided
few dashes cinnamon

Coat bottom of 9x5 inch glass loaf pan with nonstick vegetable cooking spray.

In mixing bowl combine flours, baking powder, baking soda, salt, and ginger. In another small bowl, mash bananas, mix with lemon juice and set aside.

In large bowl, combine orange juice, margarine, eggs, and milk. Stir in chopped nuts and 5 teaspoons currants. Fold in mashed bananas and add dry ingredients, mixing well. Turn into microwave-safe pan and top with 1 teaspoon currants and a few dashes of cinnamon.

Place in microwave on inverted saucer. Microwave on medium-high (70%) 3 1/2 to 4 minutes. Turn pan and continue microwaving at 70% another 3 1/2 to 4 minutes. Microwave on high 4 to 5 minutes, until knife inserted into center of bread comes out clean.

If browned top is desired, place under conventional oven broiler 30 seconds. Let cool 10 minutes. Remove from pan. If bottom is still damp, return to microwave, bottom up and microwave on high 1 to 2 minutes, until dry.