Cardamom Banana Bread with Pistachios

My brother was begging me to make banana bread with the quickly deteriorating bananas at his house. We went to Cooking Light and found 2 types we wanted to make. This banana bread was delicious and the flavors were excellent together. I know the banana pictures are kinda gross, but they were leaking banana juice all over the countertop!

Cardamom Banana Bread with Pistachios (adapted from Cooking Light)

1 cup all-purpose flour

1 cup whole wheat flour
3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/4 cup butter, softened

1/2 cup egg substitute

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup reduced-fat sour cream

1 teaspoon ground cardamom

1/3 cup finely chopped pistachios

Cooking spray

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugars and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, sour cream, and cardamom; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in pistachios. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool bread completely on wire rack.