Banana-Currant Bread | Fit Pregnancy

Banana-Currant Bread

Banana-Currant Bread
This Recipe:
Skill Level:
Serves: 10
Start to Finish: 16 min
Prep: 15 min
Cook: 1 min
Ingredients:

1 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon coarse (kosher) salt
3 large, ripe bananas, peeled
and mashed (about 2 cups)
1 cup dried currants
1 cup packed light brown sugar
2/3 cup buttermilk
1/3 cup canola oil
1 teaspoon pure vanilla extract
 

Directions:

Preheat oven to 350° F. Coat a 9-inch-by-5-inch loaf pan with cooking spray. Whisk together first seven ingredients (all-purpose flour through salt) in a medium bowl; set aside.

Combine remaining ingredients in a large bowl. Stir in flour mixture and mix well. Pour into prepared pan.

Bake for 30 minutes; then fold a piece of aluminum foil in half and place loosely over bread to form a tent. Bake 30 minutes more, or until cooked through. Cool for 10 minutes in pan; remove from pan and place on a wire rack to cool completely.