Categories: Sweet Breads- Coffee Cakes- Tortes
Ingredients
- 2 cups white whole wheat flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/2 cup packed brown sugar
- 2 large egg whites
- 1 large egg
- 1 1/2 cup mashed ripe bananas (from 4 medium bananas)
- 1/3 cup low-fat buttermilk
- 3 Tbsp. vegetable oil
Directions
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Preheat oven to 350 degrees. Lightly coat 9 × 5 inch loaf pan with nonstick baking spray.
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In medium bow, whisk flour, baking powder, baking soda, salt and cinnamon.
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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.
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With rubber spatula, gently fold in flour mixture until just combined.
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Pour batter into prepared pan, smoothing top. Bake 1 hour or until toothpick inserted in center comes out clean.
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Let cool in pan on wire rack 10 minutes.
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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.