3 ripe bananas
7 oz flour
3 teaspoons of baking powder
6 oz sugar
6 oz butter
3 drops of vanilla
6 oz Dan-D-Pak’s sliced almonds
First, press in the butter to soften in a large bowl. Then, soften further with the hand- held mixer.
Add three drops of vanilla and sugar into the butter and continue mixing.
Chop up two bananas into small pieces and add to the mixture. Continue to mix to distribute the bananas. Mix until it is thick and creamy.
In a large bowl, mix together the dry ingredients, flour and baking powder. After that, place a sifter on top of the banana mixture and slowly sift the dry ingredients into the bowl. Sift half of the dry ingredients to start.
Using a spatula, fold the wet and dry ingredients. When it is completed, repeat the procedure with the rest of the dry ingredients.
Continue to fold until the dry ingredients disappear. At this point, ensure that you preheat the oven to 375 degrees Fahrenheit.
Lastly, cut the last banana into small pieces and add to the large bowl. Using the spatula, gently mash the last banana into the mixture. Fold the banana in and keep folding.
In a small pan, prepare parchment paper to line the pan. Then, gradually pour the mixture into the middle of the pan, letting it overflow to the edges. Pour until done.
Now, lift the pan and pat it down on the kitchen counter to remove any air bubbles. Shake the pan from side to side once. Then, sprinkle your favourite topping on top.
In this recipe, we are using sliced almonds. Place the pan on the middle oven rack and set your timer for 40 minutes. At the 40 minutes mark, cover the top of the pan with tin foil to prevent the almonds from burning. Continue to bake for 15 minutes.
When the time is up, use a toothpick and insert it into the loaf. If it comes out clean, the loaf is ready. Set it to cool for 10 minutes and serve immediately.
*tips: If batter is insufficiently folded, it will leave a sticky, wet layer on the pan base after baking. If batter has been over-folded, it will inhibit higher rising of the baked item because the air bubbles have been burst.
Recipe by Jessica Poon