Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour or whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup mashed overripe bananas (2 to 3 medium)
- 3/4 cup packed brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs whites
- 2 tablespoons canola oil
- 1/4 cup chopped pecans, toasted (optional)
Instructions
- Preheat oven to 350° F. Prepare an 8 x 4″ bread pan with non-stick baking spray and line with parchment paper, set aside.
- In a large bowl stir together the dry ingredients, all purpose flour, whole wheat flour, baking powder, pumpkin pie spice, baking soda, salt, and ground cinnamon. Make a well in the center of the flour mixture; set aside.
- In a medium bowl combine the wet ingredients, mashed bananas, brown sugar, milk, egg whites, vanilla extract and oil.
- Add the wet ingredients, the banana mixture to the flour mixture; stir just until moistened. The batter will be lumpy.
- Fold in 2 tablespoons of chopped pecans. Pour the banana bread batter into the prepared loaf pan. Sprinkle the top of the batter with the remaining 2 tablespoons pecans.
- Bake the bread for 45 to 50 minutes or until a toothpick inserted near the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 10 minutes then remove the bread from pan and cool completely. Wrap the bread in plastic and let sit overnight before slicing.
Notes
Recipe Adapted from Betty Crocker.
- Prep Time: 10 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baked