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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cup(s) white whole wheat flour |
1 1/2 teaspoon(s) baking powder |
1/2 teaspoon(s) baking soda |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) ground cinnamon |
1/2 cup(s) packed brown sugar |
2 whole(s) large egg whites |
1 whole(s) large egg |
1 1/2 cup(s) 4 ripe bananas mashed |
1/3 cup(s) low-fat buttermilk |
3 tablespoon(s) vegetable oil |
Directions:
1. - Preheat oven to 350F. Lightly coat 9 by 5 loaf pan with nonstick baking spray.
2. - In medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
3. - In large bowl, with mixer on medium-high speed, beat sugar, egg whites, and egg until almost double in volume. On medium-speed, beat in bananas, buttermilk, and oil until well combined.
4. - With rubber spatula, gently fold in flour mixture until just combined.
5. - Pour batter into prepared pan, smoothing top. Bake 1 hour or until toothpick inserted in center comes out clean.
6. - Let cool in pan on wire rack 10 minutes. Remove from pan and let cool completely on wire rack. Can be stored, tightly wrapped, at room temperature up to 3 days or in freezer up to 1 month.
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