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Friday, 28-Apr-2017 02:09:16 EDT
recipe: dewhurst banana loaf
by SHEILA QUINN
FOOD & DRINK

The Best Banana Loaf Ever!

There was a point several months ago where I found myself making two of these loaves every second day. A definite favourite in this household and, as Back-to-School is on the horizon, what better snack to fill those lunch boxes! I have also baked and given out a loaf to family, friends, and neighbours over the Holiday Season in December – highly anticipated and quickly consumed!

Healthy, tasty, and very easy to make!

DEWHURST BANANA LOAF

  • 3 (ripe) bananas, mashed
  • 1 1/2 cup all purpose flour
  • 1 cup sugar
  • 1/4 cup butter or margarine, softened
  • 1 1/2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 egg
  • OPTIONAL:
    Add 1/3 cup of chocolate chips, raisins, or walnuts (there may be peanut allergy restrictions in your child's school) to the ingredients or just leave plain. It is easy to experiment!
  • OPTIONAL TOPPINGS:
    2 tbsp chocolate chips or walnuts, 1/4 cup brown sugar pressed firmly to cover top of loaf, 5 tbsp crumble (mix coarsely 2 tbsp flour, 2 tbsp brown sugar, 1 tbsp softened butter or margarine and sprinkle loosely on top of loaf), banana slices and pecans or, just LEAVE PLAIN!

DIRECTIONS

Preheat oven to 350ºF (175ºC). Grease and flour a 5” x 9” loaf pan. Mash bananas with a fork or use a food processor.

Add flour, sugar, butter, vanilla, baking powder, baking soda, and egg. Add optional ingredients if desired. Mix well (I use a fork first then get my hands in there to fold the mixture). Pour mixture into loaf pan. Add one of the desired optional toppings or leave plain.

Bake for 50-60 minutes (best results I’ve found is 55 minutes) or until tooth pick inserted into center of loaf comes out clean. Cool for 30 minutes and serve warm or cool completely, remove from pan, cut into 8 slices, and plastic wrap each slice to retain moisture for up to 10 days.

If you wish to bake the Dewhurst Banana Loaf for friends and neighbours over the Winter Holidays, allow the loaf to cool, wrap with wax paper first to prevent 'sticking', and then – for the extra decorative touch – wrap with tin foil and add a bow on top!

Sheila Quinn
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Web page content last updated Friday, April 19, 2013

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