The Martin Cooking

Banana Quick Bread

• 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 large egg whites
• 1 large egg
• 1 1/2 cup(s) (from 4 medium bananas) ripe bananas, mashed
• 1/3 cup(s) low-fat buttermilk
• 3 tablespoon(s) vegetable oil

1. Preheat oven to 350 degrees F. Lightly coat 9- by 5-inch 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 doubled 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.