The Ul­ti­mate Ba­nana Bread

Hands-on time: 15 min­utes To­tal time: 1¼ hours Makes: 12 to 16 serv­ings

Canadian Living Comfort Food - - Front Page -

Trust us: This is the best ba­nana bread you’ll ever make. It uses the sur­pris­ing (and mys­te­ri­ously ef­fec­tive) tech­nique of “mar­i­nat­ing” the ba­nanas in a but­ter­milk and bak­ing soda blend to de­liver a moist, but­tery, sweet loaf that’s chock-full of ba­nana flavour.

3 ripe ba­nanas, mashed

½ cup but­ter­milk

1½ tsp bak­ing soda

2¼ cups all-pur­pose flour

1½ tsp bak­ing pow­der

¼ tsp salt

¾ cup un­salted but­ter, soft­ened

1 cup packed brown sugar

1 egg

1 tsp vanilla

In bowl, stir to­gether ba­nanas, but­ter­milk and bak­ing soda. Let stand for 5 min­utes.

Mean­while, in sep­a­rate bowl, whisk to­gether flour, bak­ing pow­der and salt.

In large bowl, beat but­ter with brown sugar un­til com­bined; beat in egg, vanilla and ba­nana mix­ture. Stir in flour mix­ture un­til com­bined. Scrape into greased 9- x 5-inch (2 L) loaf pan.

Bake in 350°F oven un­til cake tester in­serted in cen­tre comes out clean, 60 to 70 min­utes. Let cool in pan for 15 min­utes; trans­fer di­rectly to rack to cool com­pletely.

PER EACH OF 16 SERV­INGS: about 220 cal, 3 g pro, 10 g to­tal fat (6 g sat. fat), 32 g carb (1 g di­etary fi­bre, 17 g sugar), 35 mg chol, 200 mg sodium, 133 mg potas­sium. % RD I: 4% cal­cium, 8% iron, 8% vit A, 2% vit C, 14% fo­late.

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