There is certainly no shortage of banana bread recipes. What makes this one so delicious? The flavour is bold with banana, as this recipe contains a generous amount of bananas in the batter and there are no added spices. The liberal sprinkling of sugar on the top creates a delightfully crunchy and deeply caramelized top, which gives way to a moist and flavourful bread.
Note: This recipe calls for some whole grain flour for added texture and flavour, but you can also use exclusively sifted flour for equally delicious results.
Whole Grain Banana Bread:
Adapted from Claire Ptak's The Violet Bakery Cookbook
6 bananas, very ripe
2/3 cup vegetable oil
1/2 cup brown sugar
1 tsp vanilla
1 tsp dark rum (optional)
1/3 cup buttermilk or plain yogurt
1 cup GRAIN Sifted Red Spring Wheat Flour
1/2 cup GRAIN Whole Grain Red Spring Wheat Flour (optional, see note above)
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
3 tbsp sugar
Preheat the oven to 375°F. Line a loaf pan with parchment paper.
In a mixing bowl, mash 5 bananas well, reserving one banana as a garnish on top. In a separate mixing bowl, whisk together the oil, brown sugar, vanilla, rum (if using), eggs and buttermilk. Add the mashed banana and set aside.
In another bowl, whisk together the flour, baking soda, baking powder, and salt. Fold the dry ingredients into the banana mixture until just combined and pour into your prepared pan.
Split the remaining banana in half lengthwise and nestle the halves on top of the batter, lightly pressing them in. Sprinkle 3 tbsp sugar generously over the top.
Bake for 40-50 minutes until a skewer inserted comes out clean, the top has set and is deeply caramelized.