Banana Bread
Back to Recipes & MoreIngredients
- 2 cups (456 g) mashed bananas (about 4 bananas)
- 1 cup (217 g) Redpath® Dark Brown Sugar
- ⅓ cup (76 g) butter, melted
- 1 egg, lightly beaten
- 1 tsp (5 ml) pure vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ cup (63 g) whole wheat flour
- 1 tsp (5 g) baking soda
- 1 tsp (3 g) ground cinnamon
- ½ tsp (3 g) salt
- ½ tsp (1 g) ground nutmeg
Equipment
Loaf pan (8.5 x 4.5 inches)
Parchment paper
Large bowls
Pastry cutter or fork
Measuring cups and spoons
Whisk
Rubber spatula or wooden spoon
Instructions
Step 1
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.
Step 2
In a bowl, mash your bananas with a pastry cutter or fork.
Step 3
Stir in the Redpath® Dark Brown Sugar, melted butter, egg, and vanilla extract mixing until well blended.
Step 4
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)
Step 5
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.
Step 6
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.
