This is actually an old favourite as opposed to 'new', however I never had photographic eveidence of it, which I now do. This recipe is from the magazine Australian Table February 2002. They had listed a classic banana bread recipe as well as the lower fat one. I made both one day to see if Philip could tell them apart, he couldn't and he also thought that the low fat one was the better of the two.
Ingredients
2 ripe bananas, peeled and mashed
1 egg
250ml buttermilk
125ml low fat milk
110g caster sugar
300g self raising flour, sifted
1 teaspoon bicarbonate soda
1 teaspoon ground cinnamon
Method
Preheat oven to 180°
Lightly grease a 21 x 11cm capacity loaf pan and line bottom with baking paper.
Combine bananas, egg, buttermilk and milk in a blender and process until well combined and smooth. Add sugar and mix again. Pour liquid mixture into a bowl and add flour, bicarbonate soda and cinnamon until flour has been incorporated into mixture. Do not over mix.
Pour into prepared pan and bake in the oven for 45 minutes or until inserted skewer comes out clean. Cool in pan before turning out. I usually sprinkle some cinnamon sugar on top before it goes in the oven. 
This was made in my Tupperware silicone loaf form, it's great, no need to grease at all and it just slips straight out.
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