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.
By Rheanna Kish and The Test Kitchen
Source: Canadian Living Magazine: March 2014
Total time1 hour 15 minutes
Portion size1 loaf, 12 to 16 slices
1/2 cup (125 mL) buttermilk
1-1/2 tsp (7 mL) baking soda
2-1/4 cups (550 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) salt
3/4 cup (175 mL) unsalted butter, softened
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) vanilla
Stir 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.
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Nutritional Information per each of 16 slices: about
|cal 220||pro 3g||total fat 10g||sat. fat 6g|
|carb 32g||dietary fibre 1g||sugar 17g||chol 35mg|
|sodium 200mg||potassium 133mg|
|calcium 4||iron 8||vit A 8||vit C 2|