Buttermilk Banana Bread

from "food nouveau" - http://foodnouveau.com/2010/11/26/breakfast-brunch/the-perfect-banana-bread/

• Ready In: 1 hr 20 mins
• Serves: 12
• Yields: 1 loaf

Ingredients

• 1  cup unbleached all-purpose flour
• 1⁄2 cup whole wheat flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon allspice or 1⁄2 teaspoon cinnamon
• 3⁄4 cup sugar
• 2  tablespoons  melted butter or 2  tablespoons canola oil
• 1  large  egg white
• 1  large egg, room temperature
• 1  cup  mashed banana (about 2 very ripe medium-sized bananas)
• 1⁄2 cup low-fat buttermilk or 1⁄2 cup low-fat sour cream
• 1⁄2 teaspoon vanilla extract
• 3  tablespoons  of strong espresso coffee, cooled (mixed with 3 tbsp water) or 1  tablespoon instant espresso powder (mixed with 3 tbsp water)

Directions

1. Butter a bread pan or a 9-inch square pan. Preheat the oven to 350°F (180°C).
2. Sift together in a bowl the flour, baking powder, baking soda, salt, and allspice (or cinnamon). Mix in the sugar.
3. In a large bowl, mix together the butter, egg white, egg, banana puree, buttermilk or sour cream, vanilla and espresso.
4. Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed. Add in your choice of additions if desired and stir until just combined, but don’t overstir: stop when any traces of flour disappear.
5. Scrape the mixture into the prepared pan. Bake the bread for 60 minutes or the square cake for 40 minutes. The center must feel lightly-springy and just done. Cool on a baking rack and enjoy with a good cup of coffee.