Ultra Moist Banana Bread

Ultra Moist Banana Bread

  • Preparation 20 min
  • Cooking 1 h
  • Cooling 1 h
  • Makes 8 to 10 servings
  • Freezes Yes
Featured in RICARDO Magazine (WINTER 2015)
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Ingredients

    • 11/2 cups (225 g) unbleached all-purpose flour
    • 1 teaspoon (5 ml) baking powder
    • 1 teaspoon (5 ml) baking soda
    • 1 1/4 cups (310 ml) mashed ripe bananas (3-4 bananas)
    • 1/2 cup (125 ml) coconut milk (see note)
    • 1 tablespoon (15 ml) lime juice
    • 1/2 cup (115 g) unsalted butter, softened
    • 1 cup (210 g) sugar
    • 1 egg
    • 1 teaspoon (5 ml) vanilla extract

Preparation

Note from Ricardo

You won’t taste coconut milk in this recipe.  We use it because it creates a softer crust. Once a coconut milk can is open, you can freeze leftovers. If you don’t have it on hand, replace coconut milk and lime juice with 125 ml (½ cup) of sour cream.

Personal Note