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
Directions:
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.
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1 cup all-purpose flour
