Banana Bread
| Ingredient | 1-pound loaf | 1-pound loaf |
|---|---|---|
| cake flour | 8 oz. (1⅔ cups) | 230g (1⅔ cups) |
| almond flour | 1.75 oz. | 50g |
| baking powder | 1 tsp. | 1 tsp. |
| baking soda | ½ tsp. | ½ tsp. |
| sugar | ½ cup | ½ cup |
| egg | 2 | 2 |
| butter | 1 stick (8 Tbsp.) | 113g (8 Tbsp.) |
| ripe banana | 3 (about 10 oz.) | 3 (about 300g) |
| lemon juice | 1 Tbsp. | 1 Tbsp. |
| blueberries (optional) | 1 cup | 1 cup |
This banana bread features a relatively dense texture a little like pound cake — not too gooey, not too crumbly. It’s rich enough to eat as a desert, but is most at home alongside a cup of coffee or tea for breakfast or a midday snack.
Preparation
- Let butter come to room temperature.
- Let eggs come to room temperature, crack into a small bowl, and beat lightly.
- Sift flour, almond flour, baking powder, and baking soda together.
- Peel and mash the bananas with a fork, sprinkle lemon juice on top, and mix.
- Line a 1-pound loaf pan with parchment paper.
- Preheat oven to 160°C (325°F).
Directions
- Cream butter.
Put butter in a bowl big enough to hold all ingredients, and cream with a whisk. - Mix in sugar.
Add the sugar in thirds, mixing until smooth each time. - Add egg.
Add the egg a little at a time, mixing well. - Add banana.
Add the banana mash and mix in with a spatula. - Add flour mixture.
Sift the flour mixture into the bowl, folding with the spatula. Don’t overmix. If adding blueberries, fold in gently. - Bake.
Bake for 50-60 minutes at 160°C (325°F), until a tester inserted in the middle comes out clean.
Notes
- The bananas should be very ripe — mostly brown on the outside. This is a great way to use bananas so ripe no one wants to eat them.
- For blueberry banana bread you can use fresh or frozen blueberries (frozen berries only need to be partly thawed).
- If you don’t have cake flour, all-purpose can be substituted. The almond flour gives it a more complex flavor, although if you don’t have any you can substitute an equal amount of regular flour.