This is a much lighter version of banana bread than Daniel's traditional cake-like version here. The texture is more bread-y, but it is nonetheless packed with banana flavor, with depth from the addition of a little strong coffee. It also makes wonderful french toast after a couple of days.
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon allspice (or 1/2 teaspoon cinnamon)
3/4 cup sugar
2 tablespoons melted butter or oil
1 large egg white
1 large egg
1 cup banana puree, from about 2 very ripe medium-sized bananas
1/2 cup buttermilk or sour cream
1/2 teaspoon vanilla extract
1 shot (about 3 tablespoons) of strong coffee, cooled (or mix 1
tablespoon instant espresso powder with 3 tablespoons of hot water)
Add in: pecans and/or chocolate chips
Butter a rectangular bread pan or a 9-inch square pan. Preheat the oven to 350°F.
Sift together in a bowl the flour, baking powder, baking soda, salt, and allspice (or cinnamon). Mix in the sugar.
In a large bowl, mix together the butter, egg white, egg, banana puree, buttermilk or sour cream, vanilla and espresso.
Make a well in the center of the flour mixture and stir in the wet
ingredients with a spatula until almost mixed. Add in your additions and stir until just combined, but don't overstir: stop when
any traces of flour disappear.
Scrape the mixture into the prepared pan. Bake the bread for 60
minutes or the square cake for 40 minutes. The center must feel
lightly-springy and just done.
Cool on a baking rack. Keeps well for 3-4 days, or can be frozen, wrapped in plastic wrap, for a few months.