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Basic Banana Bread

Basic Banana Bread

Early Summer 2022

By: Eric Vellend

This übermoist style of banana bread combines the richness of pound cake with the texture of bread pudding. The coconut flavour is subtle, but, if it’s not your thing, use neutral refined coconut oil instead. Avoid completely black bananas, as they lack the starch to give the bread structure.

Serves 8 to 10

Baking spray
2 cups (500 mL) all-purpose flour, sifted
2 tsp (10 mL) baking powder, sifted
1/2 tsp (2 mL) fine sea salt
2/3 cup (150 mL) virgin coconut oil, at room temperature
3/4 cup (175 mL) light brown sugar, packed
2 large eggs, at room temperature
2 tsp (10 mL) pure vanilla extract
1 3/4 cups (425 mL) mashed very ripe bananas (about 4 medium)

 

1. Preheat oven to 350°F (177°C). Spray a 5 x 9-inch (12 x 23-cm) metal loaf pan with baking spray. Line bottom with parchment paper. Place pan on a baking sheet.

2. In a mixing bowl, combine flour, baking powder and salt. In the bowl of a stand mixer fitted with a paddle, beat coconut oil and sugar on medium-high speed until well-combined, stopping to scrape down bowl once, about 2 minutes. Reduce speed to low. Add eggs one at a time, waiting until first is incorporated before adding second. Add vanilla. Add 1/3 dry mixture followed by 1/2 of bananas. Repeat and finish with remaining 1/3 dry mix. Stop and scrape down bowl. Mix until just combined. Transfer batter to prepared pan and level out top with spatula.

3. Bake on baking sheet on middle rack until a wooden skewer inserted in centre comes out clean, 65 to 70 minutes. Transfer to a wire cooling rack. Cool 15 minutes. If necessary, loosen sides with a butter knife, then carefully turn loaf out onto rack. Remove and discard parchment paper. Loaf will keep at room temperature, covered tightly in plastic wrap, for up to 4 days.

Serves 8 to 10
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