1 cup unbleached white whole wheat flour (such as King Arthur)
1 cup light brown sugar, packed
1¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup low-fat buttermilk
cup canola oil
2 large eggs
1 teaspoon vanilla extract
1¼ cups mashed ripe bananas (about 4 small, 3 medium or 2 very large)
Heat oven to 350 degrees. Butter a large bundt pan or coat with nonstick spray.
In large mixing bowl whisk flours, light brown sugar, baking powder, soda and salt. Set aside.
In medium bowl combine buttermilk, oil, eggs and vanilla. Whisk until smooth. Add bananas and whisk until combined and mixture appears almost smooth. Pour liquid mixture into dry flour ingredients and whisk to combine. With mixer on medium speed, beat batter about 1 minute.
Pour batter evenly into bundt pan and bake 45-50 minutes until tester comes out clean when inserted near middle of cake. Cool cake 30 minutes before removing from pan.
Store cake at room temperature covered, for two to three days or refrigerated for up to five days. Bring to room temperature before serving.
Baker’s hint: Dark brown sugar can be substituted for the light variety to enhance color and molasses flavor.
Recipe from Scott Sanders Daily Hearald