This was my first attempt at baking in Italy, the land where they lack cup measures or baking soda or degrees fahrenheit or all purpose baking flour...so this was interesting. Our method was by no means scientific, however it smelled good so we have high hopes. We estimated everything based on conversions we found through google. Speriamo bene! (lets hope!!) We also were exuberant with the cinnamon.
Alex, my trusty companion, helped stir the mashed bananas and also did some inaccurate adding of the eggs to the wet ingredients (we didn't read that she had to electrically beat the egg whites before folding them in- so if the bread lacks levity, it could be due to that) Alex insists we restate that and emphasize that it was my fault because I was reading the instructions to her.
- 1 1/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 3 tsp canola or walnut oil
- 1 large egg, beaten
- 2 medium egg whites, beaten
- 3 large bananas, ripe
- 1 cup uncooked old fashioned oats
Preheat oven to 350°F. Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients including the oats and cinnamon.
In a smaller bowl, mash bananas with a potato masher or fork. Add oil and whole egg and mix thoroughly.
Add the wet ingredients to the dry and mix well. Batter will be fairly thick.
In a medium sized bowl, with an electric hand mixer, beat the egg whites until medium stiff peaks form. Fold the egg whites into the batter in three additions.
Pour batter into pan and bake until top of loaf is firm to touch, 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. Slice loaf into 10 equally sized slices.
Anyways credit for this recipe goes to Joy the Baker
Buona cucina! (happy cooking!)