Recipe For Banana Bread Using Cake Flour
Banana bread is a classic and delicious treat that can be enjoyed anytime of the day. The moist and flavorful bread is a perfect way to use up overripe bananas that are too soft to eat. While traditional recipes call for all-purpose flour, using cake flour instead can result in a lighter, fluffier texture. Here’s a simple and easy recipe for banana bread using cake flour.
Ingredients:
- 2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 4 ripe bananas, mashed
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing it generously with butter or cooking spray.
- In a medium bowl, sift together the cake flour, baking soda, and salt.
- In a separate bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Mix in the mashed bananas, sour cream, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture in three parts, mixing until just combined. Be careful not to overmix the batter as this can result in a tough bread.
- Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips:
- Use overripe bananas for the best results, as they are naturally sweeter and softer, which will make your bread more moist and flavorful.
- Make sure to sift your dry ingredients together to remove any lumps and ensure even mixing.
- Do not overmix the batter, as this can result in a tough and dense bread.
- Wait for the bread to cool completely before slicing for best results.
- You can add chopped nuts, chocolate chips, or raisins to the batter for extra texture and flavor.
- Store leftover bread in an airtight container at room temperature for up to three days, or in the freezer for up to three months.
Now you have a delicious and moist banana bread recipe that uses cake flour for a lighter and fluffier texture. Perfect for breakfast, dessert, or as a mid-day snack, this banana bread is sure to become a family favorite. Enjoy!
