U of G Banana Bread

Warm (and delicious!) wishes from the University of Guelph

Creelman Bake Shop Banana Bread

Serves: 6
Bake time: 45 minutes total prep, 95 minutes baking
Method: Bake
Difficulty: 6/10

Ingredients

• 2 cups plus 3 tablespoons all purpose flour
• 1 and 3/4 teaspoons baking powder
• 1 and 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 and 1/2 cups mashed ripe bananas (About 4 medium bananas)
• 1 and 3/4 cups granulated sugar
• 1/3 cup plus 1 tablespoon canola oil
• 3 large eggs
• 3/4 cup sour cream

Cooking Process

1. Preheat oven to 325°F. Prepare a 9 × 5 inch loaf pan by greasing the pan or lining it with parchment.
2. In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
3. Mash bananas until smooth, set aside.
4. In a mixer, whip sugar, oil, and eggs until very light and fluffy using the whisk attachment on Speed 1 for 2 minutes, then Speed 3 for an additional 6 minutes. Scrape bowl using a spatula. Change to the paddle attachment.
5. Add sour cream and beat until well combined on medium speed. Scrape bowl using a spatula.
6. Add half of the dry ingredients and beat on low speed until just combined. Add remaining dry ingredients and beat on low speed until just combined. Do not overmix. Scrape bowl using a spatula.
7. Add mashed bananas and beat until just combined on medium speed. Do not overmix. Fill prepared loaf pan ¾ full.
8. Bake at 325°F for 30 minutes. Turn oven down to 300°F and bake for an additional 65 minutes.

The story behind the dish

Banana loaves have been ever popular on campus. They are baked five days a week in the bakeshop in the basement of Creelman Hall. Over 650 loaves are produced weekly during busy periods. This recipe is an adaptation of a large-batch version. During Fair Trade Week, the recipe is modified to use fair trade bananas and chocolate to make Banana Chocolate Loaves.

Looking for more U of G recipes? Get a copy of the Flavours of Guelph: Cooking in Season cookbook from the U of G Bookstore.