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1 cup all-purpose flour

1 tsp kosher salt

½ tsp baking powder

½ tsp baking soda

1 large egg

½ cup unsalted butter, melted

½ cup lightly packed brown sugar

¼ cup granulated sugar

1 tsp pure vanilla extract

½ cup full-fat sour cream

2 overripe bananas

1 ripe banana

Preheat the oven to 350°F (180°C). Grease and flour a 9-by-5-inch loaf pan.

In a medium bowl, whisk the flour, salt, baking powder and baking soda. In a stand mixer fitted with the paddle attachment, mix the egg, butter, brown sugar, granulated sugar and vanilla on medium speed for 5 minutes, until light and fluffy. Add the sour cream and mix for 30 seconds. Add the flour mixture to the butter and sugar mixture. Mix on low speed until just combined. Add the overripe bananas and mix for 15 seconds.

Remove the bowl from the stand and finish mixing with a spatula or wooden spoon, stirring and scraping the sides and bottom of the bowl until all ingredient­s are well combined. Transfer the batter to the prepared loaf pan. Bake for 30 minutes.

Remove the loaf pan from the oven. Cut the ripe banana in half lengthwise, following the curve of the banana. Place the banana halves on top of the loaf, cut side up. If you place the banana on the loaf any earlier, it will sink to the bottom. Return the loaf to the oven and bake for an additional 20 to 30 minutes, or until a wooden skewer inserted in the centre of the loaf comes out clean. Place the loaf pan on a wire rack and let cool in the pan for about 10 minutes. Turn the loaf out onto a wire rack to cool completely. Store in an airtight container at room temperatur­e for up to 4 days.

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