This is much lower in fat than traditional banana bread recipes and produces a wholesome, flavorful, moist-textured loaf. As a bonus, its extra easy to make. For best flavor, be sure to use REALLY ripe bananas.
| 1 | Egg | |
| 2/3 | C | Brown sugar, packed |
| 1 | C | Bananas, mashed (about 3) |
| 1/3 | C | Buttermilk or sour milk** |
| 3 | Tbsp. | Vegetable oil |
| 1 | Tsp. | Vanilla |
| 1 2/3 | C | Whole wheat flour |
| 1 | Tsp. | Vanilla |
| 1 | Tsp. | Baking Soda |
| 1/4 | Tsp. | Salt |
In mixing bowl, combine egg, sugar, bananas, buttermilk, oil and vanilla. Beat well with whisk until thoroughly blended. In small bowl, stir together flour, baking soda and salt. Add to banana mixture; stir just until combined. Pour into very lightly oiled 8 1/2 x 4 1/2 inch non stick loaf pan. Bake at 350 degrees for 50 to 55 minutes or until tester inserted in center comes out clean. If using dark colored pan - bake at 325 degrees. Let cool in pan for 5 minutes, then turn out onto rack to cool completely.