1. Preheat oven to 350°F.
2. Equipment:
   • 1 — Electric Beater
   • 1 — Large Mixing Bowl
   • 1 — Smaller Bowl
   • 2 — 1 Cup Measure
   • 1 — ¼ Cup Measure
   • 1 — 1 Tablespoon Measure
   • 1 — 1 Teaspoon Measure
   • 1 — ½ Teaspoon Measure
   • 1 — Wooden Spoon
   • 9"x5" — Buttered Loaf Pan
3. In measuring cup, mix:
   • 1 cup (250g) — Milk
   • 1 Tbs — Freshly-squeezed lemon juice
4. In 1.5L bowl, mix:
   • 2 cups (300g) — Flour
   • ¾ cup (100g) — Whole-wheat Flour
   • 2 Tbs (10g) — Psyllium Husk
   • 1 tsp (5g) — Baking Powder
   • ½ tsp (3g) — Baking Soda
   • ½ tsp (4g) — Salt
   • ½ Tbsp (4g) — Ground Cinnamon, Nutmeg, Ginger
5. In 2.5L bowl:
   • Beat:
     • • ½ cup (125g) — Softened Butter
       • ¾ cup (150g) — Sugar
       • 1 Tbsp (20g) — Molasses
   • Beat in:
     • 1 (50g) — Egg
     • 2 (5g) tsp — Vanilla
   • Beat in:
     • 1¼ cups (300g) — Mashed Ripe Bananas
   • Stir in with wooden spoon (overmixing will create a rubbery texture) until just combined:
     • ⅓ of flour mixture
     • ½ of milk mixture
     • ⅓ of flour mixture
     • ½ of milk mixture
     • ⅓ of flour mixture
6. In a greased baking dish (or muffin pan), bake:
   • 350°F
   • 60–70 minutes (or 45 minutes for 6 muffins).
7. Cool in pan on wire rack for 5 minutes.
8. Remove from pan and cool on rack.
9. Eat.