You know you've done this. Gotten wide-eyed at that bright golden pile, been intoxicated by the starchy smell, and filled up your cart with more bananas than you could possibly eat in a lifetime. "I'll eat one every day!" you swear. "I'll make banana pudding!" But you lie.
So the fruit flies come with their funereal buzz, swarming around the black ooze to suck the very last essence of life out of those once-beautiful bananas. And you. You let it happen. And then you continue the disgrace by chucking the whole mess, vowing never to be taken in by that sunny hue in such a greedy fashion again.
But wait! There's gold in that there ooze—black gold. It won't make you rich but will add great flavor—the blacker the better—in this wonderfully lowfat banana bread. I used white whole wheat flour, cut back on the sugar, and added some cinnamon for an even healthier and tastier treat.
LOW-FAT BANANA BREAD
2 large eggs
1/2 cup sugar
1 cup smashed ripe bananas (about 3 medium)
1/3 cup buttermilk
1 tablespoon canola oil
1 tablespoon vanilla extract
1 3/4 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 325°F. Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour. Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas, buttermilk, oil and vanilla. Sift flour, baking powder, baking soda, cinnamon, and salt over mixture; beat until just blended. Transfer batter to prepared pan.
Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.
Makes 1 loaf.
Bon Appétit
August 1997
But wait! There's gold in that there ooze—black gold. It won't make you rich but will add great flavor—the blacker the better—in this wonderfully lowfat banana bread. I used white whole wheat flour, cut back on the sugar, and added some cinnamon for an even healthier and tastier treat.
LOW-FAT BANANA BREAD
2 large eggs
1/2 cup sugar
1 cup smashed ripe bananas (about 3 medium)
1/3 cup buttermilk
1 tablespoon canola oil
1 tablespoon vanilla extract
1 3/4 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 325°F. Lightly grease 8 1/2x4 1/2x2 1/2-inch pan; dust with flour. Using electric mixer; beat eggs and sugar in large bowl until thick and light, about 5 minutes. Mix in smashed bananas, buttermilk, oil and vanilla. Sift flour, baking powder, baking soda, cinnamon, and salt over mixture; beat until just blended. Transfer batter to prepared pan.
Bake bread until golden brown on top and tester inserted into center comes out clean, about 1 hour. Turn bread out onto rack and cool.
Makes 1 loaf.
Bon Appétit
August 1997
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