This banana bread is yummy and relatively healthy, with oatmeal, fruit, and mostly egg whites. The ginger didn't come through as strongly as I wanted, so I'd add more next time. I love the currants here - tiny bursts of flavor that add a lot. This bread is definitely best warm, so I'd suggesting toasting a slice for breakfast. It was particularly good topped with homemade Meyer lemon marmalade! Yum. :)
Currant-Ginger Banana Bread (adapted from Joy the Baker, original recipe here)
Makes 1 loaf
1 1/4 cups all-purpose flour
1 cup uncooked quick oats
1/2 cup packed dark brown sugar
1/4 cup currants
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp ground ginger
3 large, ripe bananas, mashed
1/4 cup vegetable oil
1 large egg
2 medium egg whites, beaten to stiff peaks in a clean bowl
1. Preheat oven to 350°F. Spray a loaf pan with oil and set aside.
2. In a large bowl, whisk together the flour, oats, brown sugar, currants, salt, baking soda, baking powder, and ginger.
3. In a smaller bowl, whisk together the mashed bananas, oil, and whole egg. Fold into the dry ingredients until thoroughly combined. Carefully fold in the beaten egg whites in three additions.
4. Pour batter into pan and bake until top of loaf is firm to touch and a tester comes out clean, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.