MOIST BANANA BREAD

ULTRA MOIST BANANA BREAD

INGREDIENTS

• 1 1/2 cups (375 ml) unbleached all-purpose flour

• 1 teaspoon (5 ml) baking powder

• 1 teaspoon (5 ml) baking soda

• 1 1/4 cups (310 ml) mashed ripe bananas (3-4 bananas)

• 1/2 cup (125 ml) coconut milk (see note)

• 1 tablespoon (15 ml) lime juice

• 1/2 cup (125 ml) unsalted butter, softened

• 1 cup (250 ml) sugar

• 1 egg

• 1 teaspoon (5 ml) vanilla extract.

PREPARATION

• With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 23 x 13-cm (9 x 5-inch) loaf pan (a 1.5-litre (6-cup) capacity pan) and line with a strip of parchment paper, letting it hang over both sides.

• In a bowl, combine flour, baking powder and baking soda. Set aside.

• In another bowl, combine bananas, coconut milk and lime juice. Set aside.

• In a third bowl, cream butter and sugar with an electric mixer. Add egg and vanilla and beat until smooth. At low speed, add dry ingredients alternately with banana mixture.

• Pour into the loaf pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.

• Let cool on a wire rack before removing from the pan and slicing.
  

NOTE: You won’t taste coconut milk in this recipe. We use it because it creates a softer crust. Once a coconut milk can is open, you can freeze leftovers. If you don’t have it on hand, replace coconut milk and lime juice with 125 ml (½ cup) of sour cream.

BON APPETITE.

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