Description
This banana bread is light, moist and not-too-sweet. Use overripe bananas for best results.
Ingredients
1 cup (250 mL) mashed very ripe bananas, about 2 medium
1 teaspoon (5 mL) baking soda
1 cup (220g) sugar
1 1/4 cup (175 g) all-purpose flour*
1/4 cup (30 g) cornstarch
1 teaspoon (5 mL) baking powder
1/2 cup (125 mL) butter
1large egg
2 tablespoons (30 mL) milk
1 teaspoon (5 mL) vanilla extract
Instructions
Preheat oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) square metal baking pan OR line a standard 12-well muffin pan with liners.
In a small bowl, mix the bananas and baking soda together. Set aside. Don’t panic when the bananas become liquid; this is the intent.
In a medium bowl, combine the sugar, flour, cornstarch, and baking powder.
In a microwave-safe measuring cup, melt the butter in the microwave. (Alternatively, you can melt the butter on the stovetop in a small saucepan over medium-low.) Add the egg, milk, and vanilla and whisk to combine.
Pour butter mixture over the flour mixture and mix until smooth. Fold in the banana mixture. Pour batter into the prepared pan or spoon into muffin liners.
Bake in preheated oven until golden brown and a toothpick or cake tester inserted into the centre comes out clean, about 35 to 45 minutes for the cake, 18 to 22 minutes for the muffins. Allow to cool on a wire rack.
Notes
* The original recipe called for cake & pastry flour, which produces a lighter more tender crumb. However, this type of flour causes a lot of confusion with non-Canadian readers since it lies somewhere between cake flour and pastry flour on the hardness scale. It’s a unique combination common in Canadian grocery stores, yet unheard of in other places. If you happen to have cake & pastry flour on hand, use 1 1/2 cups in place of the all-purpose flour and skip the cornstarch.
Keywords: banana bread, bananas,