FRAN COSTIGAN’S BANANA BREAD RECIPES by Allison Gilbert

FRAN COSTIGAN’S BANANA BREAD RECIPES by Allison Gilbert


MAKES 1 LOAF


3⁄4 cup wholewheat pastry flour
1⁄4 cup cake flour
1 tsp aluminium-free baking powder
1 tsp ground cinnamon
1⁄2 tsp bicarbonate of soda
1⁄4 tsp fine sea salt
2 ripe bananas, peeled and mashed well (about 2⁄3 cup)
140 ml soy milk
1⁄2 cup pure maple syrup, grade B or dark amber
3 Tbsp mild-tasting extra-virgin olive oil or organic canola oil
1 tsp each of pure vanilla extract and apple cider vinegar
1⁄2 cup toasted and coarsely chopped walnuts (optional)


1. Preheat the oven to 190 °C and grease a 21 x 11 cm loaf tin.
2. Sift the flours, baking powder, cinnamon, baking soda and salt into a medium-sized bowl. Stir with a wire whisk to distribute and aerate the mixture.
3. Combine the bananas, milk, maple syrup, oil, vanilla extract and vinegar in a separate bowl, mixing until well blended. Pour this into the dry mixture and stir only until the batter is smooth.
4. Stir in the walnuts (if using) and spoon the batter into the prepared tin. Smooth the top and bake on the middle shelf of the oven for 50 minutes, until the loaf has risen and is golden brown. A skewer inserted into the centre should come out clean. Bake longer if needed. If the loaf is browning too much, reduce the oven temperature to 170 °C.
5. Cool the tin on a rack for 10 minutes. Run a knife between the loaf and the tin, and turn out the loaf onto the rack to cool completely. When cool, tightly wrap in cling wrap and store at room temperature for about 8 hours before slicing.


Notes
In order to make the most flavourful banana bread, the bananas must be very
ripe. However, when bananas are overripe or bruised, they have an
unpleasant fermented odour and taste, so use them at their peak. Mash well,
but do not purée.