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A low-fat version of this classic quick bread.

2 large eggs

3/4 cup granulated sugar

1 cup very ripe bananas, mashed (about 3 medium)

1/3 cup buttermilk

1 tablespoon vegetable oil

1 tablespoon vanilla extract

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1. Preheat oven to 325*F (175*C). Grease a 9 x 5 x 3-inch loaf pan; set aside.
2. In medium bowl combine flour, baking powder, baking soda, and salt; set aside.
3. In large mixing bowl beat eggs until light and frothy. Add sugar and beat until thick and light. Stir in mashed banana, buttermilk, oil and vanilla. Add the flour mixture to the banana mixture and stir just to combine. Do not over mix.
4. Spoon into prepared pan and bake for 1 hour, or until wooden pick inserted in center comes out clean. Let stand for 10 minutes before removing from pan. Cool on rack. Wrap tightly to store.

Makes 1 loaf.