1 cup 100% whole-wheat white flour*
1/3 cup brown rice flour
1/2 cup Splenda Granulated**
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 1/3 cup ripe mashed bananas
1 tbsp coconut oil
1/3 cup buttermilk***
2 tsp vanilla extract
3/4 cup chopped pecans or walnuts
Preheat oven to 350 degrees.
Set out a 9-inch loaf pan and nonstick cooking spray.
In a large mixing bowl combine the two flours with the Splenda, baking powder, baking soda, and salt; set aside.
In a separate bowl combine the well mashed bananas, coconut oil, buttermilk, and vanilla until well blended.
Make a well in the center of the dry ingredients and pour the banana mixture into the well. Stir with a wooden spoon or silicone spatula until well combined. Stir in the chopped nuts until blended.
Spray the loaf pan with the nonstick cooking spray. Pour the batter evenly into the pan.
Place in oven and bake at 350 degrees 45 minutes or until a wooden toothpick inserted in the center comes out clean and bread is pulling away from edges of pan.
Cool in pan on wire rack for 2 to 3 minutes. Remove to the wire rack to cool completely.
**Store brands are just as good. I made the bread pictured above with Kroger's brand, Apriva.
***If you don't have buttermilk, make your own sour milk. Put about 1 1/2 teaspoonsful of vinegar in measuring cup and add milk to make 1/3 cup.
Note: If you don't have coconut oil you can use canola oil. But coconut oil adds to the healthiness of this bread. We should all be eating coconut oil for health purposes. Don't worry if you don't like coconut. There is no coconut taste in the oil.