2 1/4 c. flour
2/3 c. honey-crunch wheat germ
1/2 c. oats, uncooked
1/4 c. brown sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
10 tbsp. light corn oil spread (1 1/4 sticks)
1 1/2 c. mashed bananas (about 3 med. bananas)
1 (6 oz.) can frozen apple juice concentrate, thawed
1/2 c. thawed frozen egg substitute
1/3 c. walnuts, chopped
1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease 9 x 5 inch loaf pan. In large bowl, mix first 7 ingredients. With pastry blender, cut in corn-oil spread until mixture resembles coarse crumbs. Stir in bananas, undiluted apple juice concentrate, egg substitute, walnuts and vanilla just until flour is moistened. Spoon batter into pan.

Bake 60 minutes or until toothpick inserted into center of bread comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and cool slightly. Serve warm or cool completely to serve later. Makes 18 servings. Each Serving: About 180 calories, 5 g fat. 0 mg cholesterol, 135 mg sodium.