Prep 10 mins
Cook 1 hr
The recipe is the result of a lot of testing and tweaking of other recipes to come up with a banana bread healthy enough to eat everyday but still tasty enough to taste like a treat. I use white whole wheat because it is closer in taste to white flour. This produces a very moist product. For a drier consistency use only 3 bananas.
- Preheat oven to 325 and grease a bread pan. In a mixer, combine sugar and eggs and beat on medium speed until thick and light - about 5 minutes. Mix in bananas, vanilla, oil and buttermilk. Sift flours, baking powder, baking soda and salt over wet ingredients and stir until just combined.
- Pour into pre-greased pan and bake in oven until a toothpick comes out with moist crumbs sticking to it; about 1 hour.