- Course Desserts & Sweets
- Prep. Time 15 mins
- Cooking Time 1 hr - 1 hr, 10 mins
- Yields 10 to 12 slices
Preheat oven to 350 °F (180 °C). Butter a 9 x 5-inch (23 x 13 cm) loaf pan or line with parchment paper.
In measuring cup, whisk milk with lemon juice; set aside. In a bowl, combine all-purpose and whole wheat flours, baking powder, baking soda, salt and cinnamon.
In large bowl, using electric mixer, beat butter and sugar until light. Beat in egg and vanilla extract until blended. Beat in bananas. With a wooden spoon, stir in flour mixture alternately with milk mixture, making 3 additions of flour and 2 of milk, just until combined.
Spread into prepared pan, smoothing top. Bake for 60 to 70 min or until tester inserted in centre comes out clean. Let cool in pan on rack for 5 min. Turn out onto rack to cool completely.
For the most flavourful and moist banana bread, use bananas that are very ripe, with brown spots all over the peel, and mash well with a potato masher or fork.
For the Adventurous:
Add 1 cup (250 mL) chopped toasted pecans or walnuts and 1/2 cup (125 mL) toffee bits after last addition of flour.
Commentsadd your comment
SarahMay 18th, 2011
This made too much for my loaf pan - I wound up making about 4 extra muffins with the batter. Also reduced the sugar on round too (the recipe was great but TOO sweet) and used all Demerara. Delicious, moist and buttery!
michellaApril 3rd, 2011
i added a 1 cup bananas and 1/4 cup apple sauce.. its so moist and good :) best banana bread recipe i've ever tried :)
EllenAugust 4th, 2010
Add 1cup of chocolate chips. Grandchildren love them, or 1cup of cutup strawberries.
janyce thiemannMay 4th, 2010
ADD 3/4 CUP RHUBARB TO THIS ITS VERY GOOD
CatherineApril 25th, 2010
Add 1 cup of pureed canned pumpkin and reduce other liquid ingredients. The pumpkin will give the bread a richer, moister quality!
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