1 c. buttermilk
3/4 c. mashed bananas (2 lg. overripe)
1/2 c. brown sugar
3 tbsp. vegetable oil
1 lg. egg white
1 1/4 tsp. vanilla
2/3 c. wheat bran
1 c. all-purpose flour
1 c. whole wheat flour
1 c. whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Lightly oil 12 muffin cups (or use non-stick spray). Combine in a blender: buttermilk, bananas, sugar, oil, egg white and vanilla. Process for 30 seconds or until completely smooth. Pour into a medium bowl and stir in wheat bran until well blended.

In a large bowl sift together the flours, baking powder, baking soda and salt. Whisk together. Stir in the banana bran mixture until the dry ingredients are moistened; do not overmix. Spoon into muffin tins about 3/4 full.

Bake in a 425 degree oven for 14 to 17 minutes or until golden brown and springy to the touch. Cool on rack for 5 minutes before serving. (NOTE: Overripe bananas can be frozen and used for baking - thaw only long enough to peel easily and mash.)