Low Fat Banana Bread (adapted from Epicurious)
1 3/4 cups flour (7.7 ounces) - all purpose OR while wheat (I was light handed when using the whole wheat flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
3 ripe bananas — smashed or pureed in processor
1/3 cup buttermilk (or milk but buttermilk is better!)
1 tablespoon vegetable oil
1 tablespoon vanilla extract
Preheat oven to 325°F. Spray a 9×5 inch metal loaf pan with flour-added cooking spray.
Sift together flour, baking powder, baking soda and salt; set aside.
Beat eggs and sugar with an electric mixer until fluffy and light (about 5 minutes). Mix in smashed bananas, buttermilk, oil and vanilla. Add flour mixture to banana mixture and stir just until blended. Transfer batter to prepared pan.
Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.
Makes 1 loaf.