GOOD OLD-FASHIONED BANANA LOAF
Updated: Mar 27
A good thick slice of a banana loaf always comforts me on days when is gloomy, and pair with a warm cup of coffee. This recipe calls for chunks of banana bits within, so heavenly, satisfying and fragrant. However, there is a twist to it.
1/2 cup unsalted butter
1 cup sugar
1 1/2 cup plain flour
1 tsp baking soda
1/2 tsp salt (if you are using salted butter, just a pinch of salt will do)
1/2 tsp vanilla extract
3 ripe bananas (ripe for 6-7 days for best results)
1 unripe banana (as topping)
Preheat oven to 180 degrees.
Using a stand mixer, cream butter and sugar using a paddle. At medium speed till white and fluffy. Around 3-4 minutes.
Add eggs, one at a time to the batter. At Low speed till well combined.
Add the ripen bananas. Low speed for about 30 seconds.
Combine dry ingredients in another bowl; flour, baking soda and salt. Whisk well.
Add the flour mixture to the wet batter.
Add in vanilla extract. Combine well and do not over mix. This will result in a very dense cake.
Pour batter into greased loaf pan. Tap the pan on the countertop to release any air trapped within.
Lastly, sliced the unripe banana in half and place on top of the pan.
Bake for 50 - 60 minutes.
Cool in pan for 15 minutes before removing it completely.
Can be kept air tight container up to 3 days in room temperature. Do not refrigerate.
Let me know how it goes!
The Headless Baker