- Makes: 15
- Serving Size: 1/2-inch-thick slice
- Preparation Time: 20 minutes
- Cooking Time: 1 hour, 20 minutes
Ingredients
| 3 |
large |
bananas, unpeeled |
| 1 |
cup |
all-purpose flour |
| 3/4 |
cup |
whole wheat pastry flour |
| 1/3 |
cup |
plus 2 Tbsp. packed brown sugar* |
| 3/4 |
tsp. |
baking soda |
| 1 |
tsp. |
ground cinnamon |
| 1/4 |
tsp. |
ground cloves |
| 1/4 |
tsp. |
ground nutmeg |
| 1/8 |
tsp. |
salt |
| 1/2 |
cup |
low-fat buttermilk |
| 1/4 |
cup |
canola oil |
| 1 |
|
egg, beaten |
| 1 |
tsp. |
pure vanilla extract |
*Sugar substitute directions: Replace the brown sugar with a cup Splenda Brown Sugar Blend. The bread will be slightly less moist and sweeter. Nutrition facts: Same as below, except Sugars 6 g
Directions
(includes roasting the bananas)
- Preheat the oven to 350 degrees. Place the unpeeled bananas on a baking sheet. Roast the bananas until they turn black, 15 to 20 minutes. Remove the bananas from the oven, and set aside to cool.
- Coat a 9-inch loaf pan with cooking spray. Set aside.
- In a large bowl, mix together the flours, sugar, baking soda, cinnamon, cloves, nutmeg, and salt. Whisk well.
- In a medium bowl, mix together the buttermilk, oil, and egg. Peel the bananas, discarding the peels. Mash the bananas well (you should have about 1 1/2 cups of mashed bananas). Add the bananas and vanilla to the buttermilk mixture. Add the banana mixture to the dry ingredients, and mix until blended. Do not overbeat.
- Pour the batter into the prepared pan, and bake for 50 to 60 minutes, until a cake tester comes out clean. Remove the pan from the oven, and allow the bread to cool in the pan on a wire rack for 10 to 15 minutes. Remove the bread from the pan, and allow it to cool on the rack completely. The bread can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days.
