Whipping This recipe comes straight from my grandmother's tattered old card—and I wouldn't dream of using any other.
| 1 1/2 | teaspoons | vanilla |
| 5 | tablespoons | butter, softened |
| 1/2 | cup | granulated sugar |
| 1/2 | cup | light brown sugar, packed |
| 1 | egg | |
| 2 | egg whites | |
| 1 1/2 | cups | mashed ripe bananas |
| 1 3/4 | cups | all-purpose flour |
| 1 | teaspoon | baking soda |
| 1/2 | teaspoon | salt |
| 1/4 | teaspoon | baking powder |
| 1/2 | cup | buttermilk |
| 1/2 | cup | chopped pecans or choclate chips (if desired) |
| . |
Preheat oven to 350°
Spray an 9 " x 5 " loaf pan with non-stick cooking spray or grease and lightly flour.
1. In a large bowl, use an electric mixer to cream the butter and sugars until light and fluffy.
2. Add the egg, egg whites and vanilla and beat until well blended.
3. Add bananas and beat well.
4. In a separate bowl, sift together the flour, soda, salt and baking powder.
5. Alternately add the flour mixture and buttermilk to butter mixture, mixing on low speed and ending with the flour mixture.
6. Stir in nuts or chips.
7. Bake for 65–75 minutes, or until a tester inserted near the center comes out clean.
8. Cool for ten minutes, then turn out of the pan and cool thoroughly on a metal rack.
