Ingredients
Nonstick cooking spray
1
cup Gold Medal™ all-purpose flour
1/2
cup Gold Medal™ white whole wheat flour or whole wheat flour
2
teaspoons baking powder
1/2
teaspoon pumpkin pie spice
1/4
teaspoon baking soda
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
1
cup mashed bananas (2 to 3 medium)
3/4
cup packed brown sugar
1/4
cup fat-free milk
2
egg whites
2
tablespoons canola oil
1/4
cup chopped walnuts, toasted (optional)
Preparation
Preheat oven to 350° F. Lightly coat the bottom and about 1/2 inch up the sides of an 8 x 4 x 2-inch loaf pan with nonstick cooking spray; set aside.
In a large bowl stir together all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon. Make a well in the center of the flour mixture; set aside.
In a medium bowl combine mashed bananas, brown sugar, milk, egg whites, and oil. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). If desired, fold in 2 tablespoons of the walnuts. Spoon batter into prepared loaf pan. If desired, sprinkle with the remaining 2 tablespoons walnuts.
Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool on wire rack. Wrap and store overnight before slicing.
