The Best Banana Bread

Course Desserts & Sweets
Prep. Time 15 mins
Cooking Time 1 hr - 1 hr, 10 mins
Yields 10 to 12 slices

Preparation
Nutritional Info
Comments (5)

Preparation

What You Need

1 cup (250 ml) milk

1 tbsp (15 ml) freshly squeezed lemon juice

2 cups (500 ml) all-purpose flour

3/4 cup (180 ml) whole wheat flour

1 tsp (5 ml) baking powder

1/2 tsp (2 ml) each baking soda, salt and ground cinnamon

1/2 cup (125 ml) butter, softened

3/4 cup (180 ml) packed brown sugar

1 egg

2 tsp (10 ml) vanilla extract

1 1/4 cups (310 ml) mashed ripe bananas

Instructions

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.

Tips

Cooking Tip:
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.

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Nutritional Info

Per serving

Energy: 262 Calories
Protein: 5 g
Carbohydrate: 42 g
Fat: 9 g
Fibre: 2 g
Sodium: 272 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 5 % / 59 mg
Folate: 16 % / 36 mcg
Thiamin: 14 % / 0.2 mg
Iron: 12 % / 1.7 mg
Riboflavin: 12 % / 3 mg

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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Sarah
May 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!
michella
April 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 :)
Ellen
August 4th, 2010

Add 1cup of chocolate chips. Grandchildren love them, or 1cup of cutup strawberries.
janyce thiemann
May 4th, 2010

ADD 3/4 CUP RHUBARB TO THIS ITS VERY GOOD
Catherine
April 25th, 2010

Add 1 cup of pureed canned pumpkin and reduce other liquid ingredients. The pumpkin will give the bread a richer, moister quality!