Rotten bananas plus rainy (or snowy depending on your location) weather equals baking. This whole wheat banana bread is tasty and the streusel type topping makes it slightly fancy. I think substituting buttermilk for butter is a great idea. The texture of the bread reminds me of the beer bread my mom made when I was a kid. This banana bread is very moist and a little heavy, but it certainly makes a tasty snack.
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What you need:
1/2 banana, chopped
1/2 cup rolled oats (not quick-cooking or instant)
1/4 cup Sucanat or light brown sugar
1 cup whole wheat flour
1 cup all-purpose flour
1/2 cup Sucanat or light brown sugar
2 tsp. baking powder
1/4 tsp. salt
2 ripe medium bananas
2 eggs, lightly beaten
1 cup lowfat buttermilk
1 tbsp. canola oil
What you do:
- Preheat oven to 375 degrees. Spray a 9-inch x 5-inch x 2 1/2-inch loaf pan with cooking spray or canola oil spray.
- In small bowl, combine topping ingredients. Set aside.
- In large bowl, whisk together flours, remaining sugar, baking powder and salt to combine.
- In another small bowl, mash bananas. Mix in eggs, buttermilk and oil.
- Stir wet ingredients into dry ones, mixing just until combined. Pour batter into prepared pan. Sprinkle topping evenly over batter.
- Bake until knife inserted into center of bread comes out clean, 45 to 50 minutes. Do not worry if some bits of topping get very dark.
- Let loaf rest in pan 10 minutes. Turn out onto baking rack and cool completely. Serve or wrap in foil and use later. This bread keeps 4 to 5 days, and freezes well.
Makes 1 loaf, about 10 slices.
Per serving: 229 calories
less than 1g sat. fat
3g dietary fiber