Banana Bread

This was originally from The American Heart Association Cookbook. I’ve made a few changes, but most of the credit goes to them.

It’s the best Banana Bread I’ve ever had, and as a bonus, it’s reasonably low in fat, and the fat it does have is from vegetable oil. It’s so good, if you don’t tell anybody they’ll never know.

Dry Ingredients:
1 1/2 Cups Sifted, All Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoons Baking Soda
1/2 Teaspoon Kosher Salt
1/2 Cup Wheat Germ
Lightly Crushed Walnuts As desired
Wet Ingredients:
3 Medium Bananas (very ripe), mashed
1/2 Cup Sugar
4 Egg Whites
1/4 Cup Buttermilk
1/4 Cup Vegetable Oil
  • Place an oven rack in the middle of the oven and set to 350 F.
  • Grease the inside of a loaf pan with butter or vegetable oil.
  • Mix all the dry ingredients together.
  • Mix all the wet ingredients together. If you don’t have buttermilk, you can substitute 1/4 Cup of milk and 1/2 a teaspoon of vinegar.
  • Add the wet ingredients to the dry ingredients and mix with a wooden spoon until combined.
  • Pour the batter into the pan and bake for about an hour, or until done.
  • If it’s for you know who, don’t forget the walnuts!

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