Banana-Currant Bread

Banana-Currant Bread
Servings: 10 Prep 15 mins Cook 1 hr Start to Finish 1 hr 15 mins

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

Make It

1. Preheat oven to 350 degrees 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.

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

3. 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.

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