Healthier Banana Bread
"In our house, we eat our bananas on the slightly under-ripe side, which means brown, speckly bananas sometimes get tossed. This, of course, is a great waste. Instead of tossing them, I try and put them to good use by making banana bread. The riper the bananas the better! This version replaces the saturated fat of butter or shortening with the unsaturated fat of canola oil, some of the flour with whole wheat flour, and cuts the sugar content in half. The end result is still a wonderfully tempting banana bread treat...."
INGREDIENTS
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1 cup whole wheat four
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1 cup all-purpose flour
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3/4 tsp baking soda
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1/4 tsp salt
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1/2 cup firmly-packed light brown sugar
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1/4 cup canola oil
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1 large egg, lightly beaten
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1/2 cup low-fat buttermilk
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1 tsp vanilla extract
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3 medium-sized ripe bananas, mashed
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