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Creaming the sugar and butter together introduces air into the batter, which helps the bread to rise. The generous number of bananas in this recipe contributes to a light, marvellous-tasting bread with a moist texture. Makes 16 slices.
1 cup (250 mL) whole-wheat flour
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1 tsp (5 mL) cinnamon
1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) brown sugar, lightly packed
2 eggs, lightly beaten
2 cups overripe bananas, mashed
Preheat oven to 350 ºF (175 ºC). Lightly grease a 9 x 5 inch loaf pan.
In a large bowl, combine flour, baking soda, salt and cinnamon.
In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.
Stir banana mixture into flour mixture just until moist (do not over-mix). Pour batter into prepared loaf pan.
Bake for 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes; turn out onto a wire rack.