The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
- Portion size 16 servings
- Credits : Canadian Living Magazine: March 2014
MethodStir together bananas, buttermilk and baking soda. Let stand for 5 minutes. Meanwhile, whisk together flour, baking powder and salt; set aside.
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 (180 C) oven until cake tester inserted into centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.
Change it up -? Chocolate Chip Banana Bread: Stir 1 cup semisweet chocolate chips into flour mixture.
Cinnamon Banana Bread: Whisk 1/2 tsp cinnamon into flour mixture.
Nutritional facts per each of 16 slices: about
- Fibre 1 g
- Sodium 200 mg
- Sugars 17 g
- Protein 3 g
- Calories 220.0
- Total fat 10 g
- Cholesterol 35 mg
- Saturated fat 6 g
- Total carbohydrate 32 g
- Iron 8.0
- Folate 14.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 2.0