Recipes
Best Banana Bread
1 loaf
15 min
Easy
INSTRUCTIONS
- Lightly grease an 8 inch by 4 inch (20 x 10 cm) loaf pan.
- In a bowl, lightly sift together flour and salt; set aside.
- In a separate bowl, blend together butter and sugar until light and fluffy with a spoon, or using an electric mixer if desired. Add bananas and stir until smooth.
- In a measuring cup, dissolve baking soda in hot water; add to the banana mixture and stir until combined. Add flour mixture and gently stir by hand until mixture is just combined. Spoon mixture into prepared pan, smoothing out the top.
- Place the drip pan or cooking tray in the bottom rack position (not the very bottom of the cooking chamber, where the drip pan usually goes), turned upside down so that the loaf pan will have a flat place to sit on. Using the display panel, select Bake, set Temperature to 325°F (160°C) and set Time to 40 minutes. Preheat Vortex until the display indicates Add Food.
- Bake until banana bread is golden brown and a tester inserted in center comes out clean. Let pan cool on wire rack for 15 minutes. Run knife around edge; turn out loaf and let cool on wire rack.
Notes
Tips: Mixing the baking soda with boiling hot water ensures the soda is entirely dissolved and, when it reacts with the bananas, it creates a lighter textured quick bread. , The best bananas to use for banana bread are very ripe or overly ripe. If you have no time to bake when they are ripe, simply freeze whole bananas with the peel, then leave them to defrost at room temperature when you are ready. Or peel and mash bananas, then put them into containers and freeze for up to 2 months. Frozen banana purée may darken slightly but that will not affect the delicious baked results., Courtesy of The Essential Instant Vortex Air Fryer Oven Cookbook by Donnie-Marie Pye © 2020 www.robertrose.ca Reprinted with permission. Available where books are sold. , Image credit: gettyimages.com
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About the chef
Donna-Marie Pye
Growing up in Whitby, Ontario, Donna-Marie Pye was introduced to great food at an early age. Memories of summers spent putting up beans, corn, peaches and tomatoes with her mother and sisters, picking and selling strawberries at a roadside country stand, catching fish off the east coast of Canada and cooking over campfires on family camping trips created Pye’s appreciation for unfussy, flavorful food. Pye’s straightforward style and easy-going manner are illustrated by her heartfelt belief that cooking is easy and anyone can do it. All anybody needs are a few tips and tricks, a handful of well-tested recipes and some time-saving cooking tools, all of which is offered at her and collaborator Maria Burjoski's cooking school and kitchen supply store, Relish Cooking Studio, with sincerity and humility. Pye is a Professional Home Economist (P.H.Ec) and holds a Bachelor in Applied Science in Food and Nutrition from Ryerson University, a diploma in Public Relations from York University and has taken cooking courses around the world. She is the best-selling author of four cookbooks including The Best Family Slow Cooker Recipes, 300 Slow Cooker Favorites and 300 Slow Cooker Winners. Her cookbook "The Essential Vortex Air Fryer Cookbook" was released in November 2020, and her newest slow cooker cookbook "Today's Everyday Slow Cooker" was released in March 2021. She is also a busy wife and mother to two grown and almost-gone children, daughter Darcy & son Jack.
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