Banana loaf is a tender and sweet loaf that can be eaten at room temperature or sliced straight from the refrigerator. It also freezes well so you can make this ahead and store it---for your next week fix.
You may consider baking and selling banana loaf. Interestingly, the recipe is not as hard as you think.
Makes 2 to 3 (8x4-inch) loaves
Prep Time 30 minutes
Baking Time 35 to 40 minutes
• 2 1/4 cups sifted all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup dark brown sugar
• 1/2 cup white sugar
• 1 1/2 cups unsalted butter,
cubed, at room temperature
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups mashed sweet ripe bananas
• 1/2 cup canned crushed pineapple
• 1/2 to 3/4 cup chopped walnuts
1 Preheat oven to 375ºF. Prepare 2 or 3 (8x4-inch) loaf pans.
2 Combine flour, baking soda, and salt in a bowl and whisk until thoroughly combined. Transfer to a large sheet of parchment paper.
3 Using an electric mixer with a paddle attachment, combine the two sugars and mix at low speed.
4 Add butter and slowly increase speed to medium; continue beating until light and airy.
5 Add vanilla extract, then add the eggs one at a time.
6 At the lowest speed, add flour mixture slowly.
7 Increase speed to medium and beat for about 3 to 5 minutes.
8 Fold in bananas, pineapples, and walnuts. Pour into prepared pans until three-fourths full.
9 Bake for 35 to 45 minutes or until top center springs back when lightly touched.
Bake them as cupcakes
For a finishing touch, pipe with cream cheese icing on top.
Make marbled banana loaf
Take 1/3 of the batter and add 2 tablespoons cocoa powder. Dollop the mixture into the rest of the panned batter and swirl with a butter knife to make a marbled effect.
Make it healthy
Replace the 1/4 cup flour with rolled whole oats for added fiber.
This recipe was originally published in Yummy.ph (with minor tweaks by Entrepreneur.com.ph editor).