Ultra Moist Banana Bread

PREPARATION 20 MIN

COOKING 1 H

COOLING 1 H

MAKES 8 TO 10 SERVINGS

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

• 1/2 cup (115 g) unsalted butter, softened

• 1/2 cup (210 g) sugar

• 1 egg

• 1 teaspoon (5 ml) vanilla extract

• 3/4 cup chocolate chips (optional)

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 and coconut milk. 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. Pour in the chocolate chips.

5. Pour into the loaf pan. Sprinkle a couple chocolate chips on top. 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.

ORIGINAL RECIPE