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Banana Quick Bread
A warm slice of banana bread makes a comforting addition to any morning routine or afternoon coffee break. Using white whole wheat flour adds a subtle nutty flavor and extra fiber while keeping the crumb incredibly soft and moist. Mashed ripe bananas provide natural sweetness and a dense, satisfying texture. A touch of cinnamon brings a gentle spice that fills the kitchen with a beautiful aroma as it bakes. Serve it slightly warm with a pat of butter for a simple, wholesome treat.
Ingredients
- 2 cups white whole wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup packed brown sugar
- 2 large egg whites
- 1 large egg
- 4 ripe bananas, mashed (1½ cups)
- ⅓ cup low-fat (1%) buttermilk
- 3 tablespoons vegetable oil
Instructions
- 1Heat the oven to 350°F and lightly grease a 9x5-inch loaf pan with nonstick cooking spray.
- 2Whisk the white whole wheat flour, baking powder, baking soda, salt, and ground cinnamon together in a medium bowl.
- 3Beat the brown sugar, egg whites, and whole egg in a large bowl using a mixer on medium-high speed until the mixture nearly doubles in volume. Lower the speed to medium and blend in the mashed bananas, buttermilk, and vegetable oil until smooth.
- 4Use a rubber spatula to gently fold the dry flour mixture into the wet ingredients until no dry streaks remain.
- 5Transfer the batter to the prepared loaf pan and smooth the surface into an even layer. Bake for 1 hour, checking for doneness by inserting a toothpick into the center to see if it comes out clean.
- 6Allow the bread to cool in the pan on a wire rack for 10 minutes. Turn the loaf out of the pan and let it cool completely on the rack before slicing.