Instructions: Preheat the oven to 350F. Lightly grease a 9-1/4"x5-1/4"x2-3/4" loaf pan; set aside.

In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, and nutmeg; set aside.

Melt the margarine in a small saucepan over moderate heat; pour it into a small bowl and whisk together with the bananas, buttermilk, egg and vanilla extract. Add to the flour mixture and stir just until the dry ingredients are moistened.

Spoon the batter into the pan. Bake for 50 minutes or until a toothpick inserted in the centre of the loaf comes out clean. Place the pan on a wire rack and cool for 10 minutes, then remove the loaf from the pan and serve warm or at room temperature.

Makes 1 loaf (16 slices).

Variations:
CARROT-LEMON LOAF Omit the cinnamon, nutmeg, and banana. To the buttermilk mixture, add 1 cup shredded carrots and 1-1/2 tablespoons grated lemon rind.

CRANBERRY-ORANGE LOAF Omit the cinnamon, nutmeg, and banana. Substitute 1/4 cup orange juice for 1/4 cup of the buttermilk. To the liquid mixture, add 1 cup cranberries (thawed, if frozen) and 2 tablespoons grated orange rind.

Description: "With a few simple changes, you can make two other wholesome breads with this recipe. All can be frozen for future use."

Yield: 16 slices
T(Baking):
"0:50"

NOTES :

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