Ultra Moist Banana Bread
Ultra Moist Banana Bread
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Ultra Moist Banana Bread

Preparation
20 MIN
Cooking
1 H
Cooling
1 H
Makes
8 to 10 servings
Freezes
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Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 23 x 13-cm (9 x 5-inch) loaf pan (a 1.5-litre (6-cup) capacity pan) and line with a strip of parchment paper, letting it hang over both sides.
  2. In a bowl, combine flour, baking powder and baking soda. Set aside.
  3. In another bowl, combine bananas, coconut milk and lime juice. Set aside.
  4. In a third bowl, cream butter and sugar with an electric mixer. Add egg and vanilla and beat until smooth. At low speed, add dry ingredients alternately with banana mixture.
  5. Pour into the loaf pan. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
  6. Let cool on a wire rack before removing from the pan and slicing.
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Note

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.

Comments

  1. I add nuts and chocolate chips. I make this every other week, it’s delicious.

  2. SO amazing!!! loved this recipe, used thick version of coconut milk and added milk chocolate chips to make it extra sweet. Used 3 really ripe bananas, almost black and 1 partially ripe banana. Also using brown sugar as thats all I had.

  3. Delicious and flavorful. I substituted the sour cream and used 1/4 cup sugar. Added Chia seeds and chopped walnuts for texture. Now the challenge is not to eat the whole thing at once!

  4. Edit: For those of us who may forgo the instructional video and just use the straight up recipe.

  5. I think you need to be a bit more specific about the type of coconut milk used in this recipe. There is the thick kind that you would usually find in a can and the thin milk substitute found in cartons. I imagine this recipe could turn out quite a bit differently depending on which one was used, (see bad reviews).

  6. I made this with my 13-year-old daughter. We used the coconut milk and baked it in a pyrex/glass loaf pan. It turned out amazing! We loved it and will definitely be making it again.

  7. Excellent recipe. It must be the 5-6th time I make it. For some reason I need to cook the bread longer (I would say 1 1/2h instead of 1h) but it always comes out moist and delicious. Thank you Ricardo!

  8. This bread is a huge hit! Making 4 for Christmas. I follow the recipe to a T and it always comes out great! I only bake for 55 min since I don’t like my bread cooked too much that it’s dry, so it’s perfect for me!

  9. Won't make this again. Followed the recipie to a T and even gave it an additional 10 more minutes. Yup it was far from edible.

  10. I had to put it in for another 10 minutes and it was still wet and uncooked on the bottom. I’ve never made banana bread that was this unappetizing.

  11. I used non-gluten almond flour, greek yoghurt and double cream, as I did not had enough yoghurt, plus the lime. Mixed everything in one bowl, dry first, followed by wet ingredients. Forgot to mix half a banana in and ended up with 1 1/2 bananas in the mix and placed the other half into the middle, right down to the bottom. 45 min. in 180C and out came the best banana bread we ever tasted. I will try this now with other fruits placed in the middle of cakes. The taste of (banana) is more intense.

  12. Best banana bread I’ve had so far. Extra moist even though I use whole wheat flour. It’s my third time and third hit.

  13. I made this recipe in a rectangular cake pan instead of a loaf pan and only cooked it for about 40 mins on 350. I used sour cream as suggested and added walnuts, cranberries and raisins. Also added ginger, cinnamon and clove spice to add some extra flavours. There was no need for an extra bowl as I put all the wet ingredients together and then added the dry to the wet on top and whisked it all together with my blender. This recipe turned out better than I expected. The only thing I’d change is less sugar.

  14. It was excellent! I followed the exact step and it did not collapse. The baking time was around 1hour20 minutes

  15. Super moist, delicious. Next time I will add some nuts.

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