Friday, April 27, 2012

Buttermilk Banana Bread

You probably have a favorite recipe for banana bread - I have a couple. But I was still anxious to try this version which uses white whole wheat flour and has very little fat. Because of the buttermilk, the bread stays moist, bakes up beautifully and tastes delicious. Now I can have another favorite banana bread! Start by combining the flour, baking powder, baking soda, salt and cinnamon

in a medium bowl. In a large mixing bowl, beat sugar, egg whites and egg on medium high until the eggs are about doubled in volume. Combine the buttermilk and oil in a measuring cup and add it to the sugar mixture

along with the bananas. Beat on medium speed until well combined. The stir in the flour mixture just until combined. 

Transfer the batter to a greased loaf pan and bake for about an hour or until a toothpick comes out clean. Cool for about 20 minutes in the pan before removing to a wire rack to cool completely. 

If you want, you can wrap the loaf in foil and freeze it, too! 

One year ago: Swedish Apple Pie 
, Ingredient Spotlight.

Buttermilk Banana Bread 

2 cups white whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 cup brown sugar
2 egg whites
1 egg
1 1/2 cups mashed bananas
1/3 cup buttermilk
3 Tbsp. vegetable oil

In a medium bowl, whisk flour, baking powder, baking soda, salt and cinnamon. In large bowl, with mixer on medium-high speed, beat sugar, egg whites and egg until doubled in volume. On medium speed, beat in bananas, buttermilk and oil until well combined. Gently fold in flour mixture until just combined. Pour batter into greased loaf pan, smoothing top. Bake at 350 for 1 hour or until toothpick comes out clean. Cool in the pan 20 minutes then remove to a wire rack to cool completely.

1 comment:

  1. This looks like a recipe we'd really enjoy! I've developed a keen liking of buttermilk recently... and, we have some older bananas on the counter right now :) Thanks, Sara!


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