Servings: 1 loaf

¾ c white flour ¾ c white flour
⅔ c white whole wheat flour (or omit and double the amount of white flour shown above) ⅔ c white whole wheat flour (or omit and double the amount of white flour shown above)
1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
¼ teaspoon baking soda ¼ teaspoon baking soda
½ teaspoon cinnamon ½ teaspoon cinnamon
⅛ teaspoon salt ⅛ teaspoon salt
1 egg 1 egg
1 c mashed bananas (about three, overripe for most sweetness and softness for mashing) 1 c mashed bananas (about three, overripe for most sweetness and softness for mashing)
½ cup sugar ½ cup sugar
¼ teaspoon pure stevia powder* (or omit and use 1.5x the amount of sugar listed above) - optional depending on sweetness desired ¼ teaspoon pure stevia powder* (or omit and use 1.5x the amount of sugar listed above) - optional depending on sweetness desired
¼ cup cooking oil ¼ cup cooking oil
1 teaspoon shredded lemon peel (optional) 1 teaspoon shredded lemon peel (optional)
½ cup chopped walnuts or pecans, or both (optional) ½ cup chopped walnuts or pecans, or both (optional)

Preheat oven to 350°F. Grease the bottom and ½ inch up the sides of an aluminum 8x4x2-inch loaf pan**; set aside.
In a medium mixing bowl combine flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center of the dry mixture and set aside.
In another bowl combine egg, mashed bananas, sugar, cooking oil, and (if desired) lemon peel. Add egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in nuts if desired. If using whole wheat flour, let the batter rest for 10 minutes.
Spoon batter into the prepared pan. Bake for 40 to 50 minutes or till a wooden toothpick inserted near center comes out clean (check often after 40 minutes so it doesn't get overcooked). Check after 25 minutes and if the top is browning too fast, cover with foil.
Cool in pan on a wire rack for 10 minutes. Remove loaf from pan and cool on rack. Wrap and store overnight before serving for best flavor and texture. A crack down the middle is normal. It tastes great toasted with butter or cream cheese!

*I use BulkSupplements, which has no aftertaste  *I use BulkSupplements, which has no aftertaste
**Please see this guide if using a non-aluminum pan. If using a different size pan, adjust cooking times as below:  **Please see this guide if using a non-aluminum pan. If using a different size pan, adjust cooking times as below:
9x5x3" pan - 1 to 1 1/4 hrs  9x5x3" pan - 1 to 1 ¼ hrs
Two 7.5x3.5x2" pans - 40-45 min  Two 7.5x3.5x2" pans - 40 to 45 min
Four 4.5x2.5x1.5" pans - 30-35 min  Four 4.5x2.5x1.5" pans - 30 to 35 min
Twelve 2.5" muffin cups - 15-20 min  Twelve 2.5" muffin cups - 15 to 20 min