- Level
- easy
- Prep Time
- 30 mins
- Total Time
- 6 h 30 m
- Serves
- 8
Ingredients
- Banana Bread
- 1 cup
- unbleached all-purpose flour
- 150 g
- 1⁄2 cup
- whole wheat flour
- 75 g
- 1 tsp
- baking powder
- 5 ml
- 1⁄2 tsp
- baking soda
- 2.5 ml
- 1⁄4 tsp
- salt
- 1 ml
- 1 cup
- mashed ripe bananas (about 3 bananas)
- 250 ml
- 1⁄2 cup
- brown sugar
- 105 g
- 1⁄3 cup
- cold coffee (see Chef’s tip)
- 75 ml
- 1⁄3 cup
- vegetable oil
- 75 ml
- egg
- 1
- 1 tsp
- vanilla
- 5 ml
- Icing
- 1⁄2 cup
- icing sugar
- 65 g
- 1 tbsp
- cold coffee or water
- 15 ml
Directions
- Step 1
- Banana Bread With the rack in the middle position, preheat the oven to 350˚F (180˚C). Butter a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan. Line the bottom with parchment paper, letting it hang over two sides.
- Step 2
- In a bowl, combine both types of flour with the baking powder, baking soda and salt.
- Step 3
- In a large bowl, whisk together the mashed bananas, brown sugar, coffee, oil, egg and vanilla. Stir in the dry ingredients. Pour the batter into the prepared loaf pan.
- Step 4
- Bake for 1 hour or until a toothpick inserted in the centre of the bread comes out clean. Let cool for 5 minutes before unmoulding onto a wire rack.
- Step 5
- Icing In a bowl, combine the icing sugar and coffee. Using a pastry brush, cover the top and sides of the warm banana bread with the icing (see Chef’s tip). Let cool completely, about 2 hours. The icing will harden as it cools. Slice the banana bread.
Tips
Chef’s tip
Choose a good quality, fruity coffee for this recipe.
Applying the icing to the banana bread while it’s still warm will result in a thin coating with a frosted look.
