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This is another great recipe to make over the weekend and freeze to use for the week! This moist, decadent bread is loaded with walnuts, which are a great source of Omega-3 fatty acids. Those “healthy fats” that have been proven to help lower cholesterol. It also contains figs – a powerhouse of healthy antioxidants, and potassium rich bananas. Try substituting this bread for your normal bread when making PB&J sandwiches – it adds a delicious and unique twist, plus you’ll up your fiber content, which will make your lunch much more satisfying. Serve it to the kids with apple slices and a glass of skim milk for lunch, and it makes for a complete, healthy, and delicious meal. You can also enjoy it for breakfast warmed in the toaster, and served with peanut butter or fruit preserve.

1 1/2 cups whole what pastry flour

1/2 cup all purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

4 egg whites

1/2 cup light brown sugar, firmly packed

2 large ripe mashed bananas

1/3 cup skim milk** see note

1/3 cup applesauce

3/4 cup chopped dried figs

1/4 cup chopped walnuts

** Add a teaspoon of vinegar or lemon juice to the milk and set aside to “curdle”. This is a healthier alternative to using buttermilk when baking **

Preheat oven to 350 degrees. Coat a 9 by 5 inch loaf pan with non-stick cooking spray.

Combine flour, baking soda, and salt. In a separate bowl, beat egg whites, sugar, banana, milk mixture, and applesauce until evenly blended. Mix in flour mixture until just moistened. Stir in figs and walnuts.

Pour batter into prepared pan and bake for one hour. Cool on a wire rack for 10 minutes, then remove loaf from pan and cool another 10 – 15 minutes before slicing.

Makes 12 servings. Per Serving: 181 calories, 5 g fat, 0 g saturated fat, 0 g trans fat, 30 g carbs, 10 g fiber, 6 g added sugar, 2 mg cholesterol, 79 mg sodium, 5 g protein, 114 mg calcium.