Banana Bread

The recipe is credited to Ricardo Cuisine.

This has become the go-to banana bread recipe for us and a special thanks to Zaid for finding the recipe and subsequently baking many loaves. This recipe produces an “ultra moist” banana bread which although using coconut milk, you will not taste this in the final product.

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Time: 1.5 hrs
Difficulty: 2/5
Tested: YES
Makes: 1 standard loaf

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Ingredients

• 1 1/2 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• One pinch table salt

• 1 1/4 cups mashed ripe bananas (3-4 bananas)

• 1/2 cup coconut milk

• 1 tbsp lime or lemon juice

• 1/2 cup unsalted butter (softened)

• 1 cup sugar

• 1 egg

• 1 tsp vanilla extract

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Method

1. Preheat over to 350 degrees F

2. Grease a 9x5 inch loaf pan with cooking spray

3. In a bowl, combine flour, baking soda, baking powder and salt. Mix and set aside.

4. In a separate bowl, combine bananas, coconut milk, and lime juice. Set aside.

5. In an electric mixer fitted with the batter attachment (or using a bowl and hand mixer), cream butter and sugar. Add egg and vanilla and beat until smooth.

6. At low speed, mix in the dry ingredients, alternating with the banana mixture.

7. Pour into loaf pan and bake for 1 hour or until toothpick inserted into the center comes out clean. Let cool on wire rack.