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The moistest banana bread ever
Nb persons: 12
Yield:
Preparation time:
Total time: 1 hour 15 minutes
Source:
| Oven temp: 350 degrees Ingredients: | |
| 2 cups | white whole wheat flour |
| 1 1/2 teaspoons | baking powder |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 1/4 tsp | ground cinnamon |
| 1/2 cup | packed brown sugar |
| 2 large | egg whites |
| 1 large | egg |
| 1 1/2 cups ( from 4 medium bananas) | ripe bananas, mashed |
| 1/3 cup | low fat buttermilk |
| 3 tbs | vegetable oil |
Directions:
1- preheat oven to 350 degrees. Lightly coat 9-5 inch loaf pan with nonstick cooking spray
2- in a medium bowl, whisk flour, baking powder, baking soda, salt and cinnamon
3- in a 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 on wire rack. Can be stored lightly wrapped at room temperature up to 3 days or in freezer up to one month
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