Candy, moist banana bread makes a delightful immediate breakfast, snack, or wholesome dessert.
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- 2 c. white complete wheat flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/2 c. packed brown sugar
- 2 mammoth egg whites
- 1 mammoth egg
- 1 1/2 c. ripe bananas
- c. low-plump buttermilk
- 3 tbsp. vegetable oil
Instructions
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- Step 1Preheat oven to 350 degrees F. Evenly coat 9- by 5-trail loaf pan with nonstick baking spray.
- Step 2In medium bowl, scuttle flour, baking powder, baking soda, salt, and cinnamon.
- Step 3In mammoth bowl, with mixer on medium-high flow, beat sugar, egg whites, and egg till nearly doubled in quantity. On medium flow, beat in bananas, buttermilk, and oil till properly blended.
- Step 4With rubber spatula, gently fold in flour combination till simply blended.
- Step 5Pour batter into prepared pan, smoothing high. Bake 1 hour or till toothpick inserted in center comes out shiny.
- Step 6Let frosty in pan on wire rack 10 minutes. Buy some distance flung from pan and let frosty entirely on wire rack. Would perhaps also be saved, tightly wrapped, at room temperature up to three days or in freezer up to 1 month.
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