Banana Bread from the New York Times Natural Foods Cookbook

Preheat oven to 350 degrees.
Cream the butter and sugar together until very light. Beat in the egg.
Sift together the whole wheat flour, white flour, baking soda and salt.
Combine the bananas and buttermilk, stirring just enough to combine well.
Alternately add dry ingredients and banana mixture to creamed butter/sugar/egg mixture.
Turn into an oiled 9 by 5 inch loaf pan.
Bake 50-60 minutes or until done.
White flour can be substituted for whole wheat flour - also try rice flour, oat flour, coconut flour [add extra liquid if using coconut flour in a 1 to 1 ratio].
Cool in pan 10 minutes. Remove from the pan and finish cooling on a rack.
Yields 1 loaf.