Recipe courtesy of
Vivian Chan
for
Food Network Kitchen
Recipe courtesy of
Vivian Chan
for
Food Network Kitchen
Watch how to make this recipe.
Whole Banana Bread
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- Level: Easy
- Total: 10 hr 10 min (including freezing, thawing and cooling times)
- Active: 20 min
- Yield: One 8-by-4-inch loaf
Who doesn’t love banana bread, especially for breakfast? It’s like having cake in the morning. This version uses the whole banana -- peel included -- which reduces food waste. Half the weight of a banana is in the peel, so why not use it? It gives you the same comforting flavor and even more fiber. Be sure to give yourself enough time to freeze the bananas for at least 6 hours, then allow a couple more hours for thawing. This will soften the peels and make them easier to puree.
- Level: Easy
- Total: 10 hr 10 min (including freezing, thawing and cooling times)
- Active: 20 min
- Yield: One 8-by-4-inch loaf
Ingredients
Directions
Special equipment:
an 8-by-4-inch loaf pan- A couple of hours before baking, let the bananas thaw completely on a plate at room temperature.
- Position an oven rack in the middle of the oven and preheat to 375 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment, leaving 1-inch overhang on the long sides.
- Whisk the cake flour, baking soda and salt in a medium bowl; Set aside.
- Trim the stems and tips from the thawed bananas then transfer the unpeeled bananas to a high-power blender or food processor; blend until smooth, about 2 minutes. Transfer to a large bowl; add both sugars, the eggs, butter and vanilla extract. Whisk until well combined. Fold in the dry ingredients until just combined. Stir in the chocolate chips, if using.
- Transfer the batter to the prepared loaf pan and bake until puffed up, golden brown and a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Let cool on a wire rack for 10 minutes. Remove from the pan and let cool completely on the rack.
