Classic Banana Loaf
- Anthology of Crumbs
- Oct 26
- 1 min read
1
Banana Choice:
Use very overripe bananas (skins covered in brown spots) for maximum sweetness and moisture.
2
Flour Blend:
The combination of flours provides the perfect balance of rise and moisture. You can use all all purpose flour if needed, but the bread will be slightly less dense and may lack some complex flavour.
3
Mixing:
Overmixing the batter will develop the gluten and result in a tough, chewy bread. Mix only until the streaks of flour disappear.
4
Serving:
This loaf keeps well in an airtight container at room temperature for up to 3 days. It is wonderful served warm with a cup of coffee.
Notes
1
Preheat oven to 350°F.
2
Grease and line a loaf pan with parchment paper.
3
In a medium bowl, combine flour, whole wheat flour, baking soda, baking powder, and salt. Set aside.
4
In a large or mixing bowl, mash bananas. Add egg, butter, milk and whisk to combine. Add sugar. Mix.
5
Add dry ingredients to wet. Combine but be mindful not to over mix.
6
Fold in chocolate chips.
7
Pour in to loaf pan and bake for 40–45 minutes or skewer comes out clean.
Instructions
3 bananas
1 egg
2 tbsp (30 ml) butter (melted)
⅓ cup (75 g) sugar
¼ cup (60 ml) milk
¾ cup (115 g) all purpose flour
¾ cup (115 g) whole wheat flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
⅓ cup chocolate chips (optional)
Classic Banana Loaf
Anthology of Crumbs
There is a lovely simplicity to a great banana loaf, a comforting warmth that feels like home. This recipe is designed to be straightforward and rewarding, turning those forgotten, overly ripe bananas into a remarkably soft and moist treat. The simple blend of flours ensures a beautiful crumb and the ripeness of the bananas ensures a natural sweetness and deep fruit flavour.
Servings :
8
Calories:
Prep Time
15 min
Cooking Time
40-45 min
Rest Time
0
Total Time
55-60 min
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