Don’t want to waste overripe bananas?

I found this tastes so much better than banana bread made with white flour. It’s also really good if you toss in some walnuts.

Whole Wheat Banana Bread

Topping:
1/2 banana, chopped
1/2 cup rolled oats
1/4 cup light brown sugar

Bread:
2 cups whole wheat flour
1/2 cup light brown sugar
2 tsp baking powder
1/4 tsp salt
2 ripe medium bananas + the half banana left over from the topping preparation
2 eggs, lightly beaten
1 cup low-fat buttermilk (or 1 cup milk + 1 tbsp lemon juice)
1 tbsp canola oil

* Preheat oven to 375°F. Spray a 9″ loaf pan with cooking spray.

* In small bowl, combine topping ingredients. Set aside. In large bowl, whisk together flour, remaining sugar, baking powder and salt to combine.

* In another small bowl, mash bananas. Mix in eggs, buttermilk and oil.

* Stir wet ingredients into dry ones, mixing just until combined. Pour batter into prepared pan. Sprinkle topping evenly over batter. Bake until knife inserted into center of bread comes out clean, 45 to 50 minutes. Let loaf rest in pan 10 minutes. Turn out onto baking rack and cool completely. Serve or wrap in foil and use later. Freezes well for up to three months.

Yield: 1 loaf

Nutritional information per serving (how much is a serving, anyway?):
229 calories
3g fat
<1g sat fat
46g carbohydrate
6g protein
3g dietary fibre
201 mg sodium