This recipe has it all: it’s comforting and delicious, ideal for any time of day, and it’s easy enough for a beginner to make perfectly. Plus, it keeps those overripe bananas from going to waste! It just might be the ultimate feel-good treat.
- 2 cups (456 g) mashed bananas (about 4 bananas) 2 cups (456 g) mashed bananas (about 4 bananas)
- 1 cup (217 g) Redpath® Dark Brown Sugar 1 cup (217 g) Redpath® Dark Brown Sugar
- ⅓ cup (76 g) butter, melted ⅓ cup (76 g) butter, melted
- 1 egg, lightly beaten 1 egg, lightly beaten
- 1 tsp (5 ml) pure vanilla extract 1 tsp (5 ml) pure vanilla extract
- 1 cup (125 g) all-purpose flour 1 cup (125 g) all-purpose flour
- ½ cup (63 g) whole wheat flour ½ cup (63 g) whole wheat flour
- 1 tsp (5 g) baking soda 1 tsp (5 g) baking soda
- 1 tsp (3 g) ground cinnamon 1 tsp (3 g) ground cinnamon
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- ½ tsp (1 g) ground nutmeg ½ tsp (1 g) ground nutmeg
- Loaf pan (8.5 x 4.5 inches) Loaf pan (8.5 x 4.5 inches)
- Parchment paper Parchment paper
- Large bowls Large bowls
- Pastry cutter or fork Pastry cutter or fork
- Measuring cups and spoons Measuring cups and spoons
- Whisk Whisk
- Rubber spatula or wooden spoon Rubber spatula or wooden spoon
Preheat oven to 350°F (177°C). Lightly grease and line a 8.5 x 4.5 inch loaf pan with parchment paper, leaving about a 2-inch overhang on each side for easy unmolding. Set aside.
In a bowl, mash your bananas with a pastry cutter or fork.
Stir in the Redpath® Dark Brown Sugar, melted butter, egg, and vanilla extract mixing until well blended.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, and nutmeg until thoroughly combined. Add the wet ingredients into the dry, and fold until just combined. If you plan to add any nuts, seeds, dried fruit, chocolate chips, or fruit, fold them into the batter when folding in the flour. (See Chef’s Tips)
Pour the batter into the prepared loaf pan and bake for 50 minutes to an hour, or until golden brown and an inserted skewer comes out clean. Let the banana bread cool in the pan for 10 minutes before removing.
Place onto a wire cooling rack to cool completely or serve warm, or at room temperature. Store any leftovers wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days.
*Add banana slices or thinly sliced banana halves to the top of the loaf before baking. If using halves, place the sliced halves closer to the edges of the pan versus in the middle to prevent them from sinking. Sprinkle bananas with 1 to 2 tablespoons (14 to 28 grams) of Redpath Dark Brown Sugar.
*Frozen bananas may be used for this recipe. Remove from freezer and thaw on the counter for about 2 hours.
*Add ¼ cup of dried fruit (eg. cranberries, raisins, apricots, figs) for added flavour and texture.
*For chocolate chip banana bread, fold in ½ cup (85 grams) of chocolate chips or chopped chocolate.
*For a berry banana bread, fold in 1 cup of fresh or frozen berries (eg. blueberries, raspberries, cranberries, sliced strawberries) into the batter.
*Serve with butter, your favourite jam, or nut butter.