Banana-Currant Bread

at-a-glance

Serves 10

Prep Time: 15 minutes

Cook Time: 1 hour

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

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.