Spiced Banana Brown Bread

This twist on banana bread kicks out a lot of the oil and sugar and swaps in whole wheat flour for a more balanced start to the day. If you’re preparing ahead, this bread can be stored, tightly wrapped, in the freezer for up to a month or held at room temperature for two days.

2 cups whole wheat flour

2 teaspoons baking

powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1⁄2 teaspoon ground cloves

2 super-ripe bananas, peeled

2 eggs, lightly beaten

1 cup buttermilk

1⁄2 cup maple syrup

1 tablespoon vanilla

extract

Instructions: Heat your oven to 350 degrees.

Spray a 9- by-5-inch loaf pan with baking spray. Line the bottom with parchment paper. Spray the parchment paper for good measure and set the pan aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves.

Put the bananas into a large bowl and mash with a fork until broken up really well. Add the eggs, buttermilk, maple syrup and vanilla, and whisk until thoroughly mixed. Fold the flour mixture into the banana mixture just until combined. Use a rubber spatula to scrape the batter into the prepared pan and then smooth the surface so it is even.

Bake the bread until it’s dark brown on top, firm to the touch, incredibly fragrant and a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pan on a wire rack to room temperature. Once cooled, lift the bread out of the pan and then peel off and discard the parchment. Slice and serve.

Leftovers can be wrapped tightly in plastic wrap and stored at room temperature for up to 4 days (these slices are best when toasted before serving).

Makes 10 servings

Per serving: 184 calories, 2 g fat (1 g saturated fat), 34 mg cholesterol, 400 mg sodium, 38 g carbohydrates, 2 g dietary fiber, 14 g sugar, 5 g protein