Banana Nut 'n' Raisin Bread

1 cup granulated sugar
1/4 Blue Bonnet light margarine
1/4 cup Applesauce, unsweetened
2 large eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 Buttermilk, low-fat
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup raisins (not-packed)
1/2 cup pecans, chopped

Preheat oven to 350. Mix sugar and margarine in large mixing bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts and raisins. Pour evenly into 2 (8 1/2 x 4 1/2 inch) bread pans sprayed with Pam with flour. Bake for about 55 minutes until a toothpick inserted in center comes out clean. Cool 5 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pan and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days or in refrigerator up to 10 days. Makes 14 slices per loaf.

Number of Servings: 28

Recipe submitted by SparkPeople user DRB605.