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Best Banana Bread

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Best Banana Bread

Bananas that are so ripe their skins have gone black work best for this. Freezing the bananas brings out their sweetness and juice. The result: a deliciously moist cake that’s almost like a pudding. I like the combo of chocolate chips and cranberries for the contrast in semi-sweet and tart taste. Feel free to add or substitute ingredients like chopped walnuts or raisins as you see fit.

1¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup semi-sweet chocolate chips
½ cup dried cranberries
6 large very ripe bananas, frozen, thawed, peeled
½ cup butter, melted
2 large eggs
½ cup brown sugar
1 tsp vanilla
2 tsp granulated sugar

Preheat oven to 350F.

Grease 9 x 5 inch loaf pan with butter. Dust lightly with flour.

In large bowl, whisk together flour, baking soda and salt. Stir in chocolate chips and cranberries.

In medium bowl. mash 5 of the bananas; reserve remaining one. Stir in melted butter, eggs, brown sugar and vanilla until combined. Pour over flour mixture. Stir just until combined; do not overmix. Slice reserved banana in chunks; press on top of batter to half-submerge. Sprinkle loaf with granulated sugar.

Bake in oven 1 hour to 1 hour 15 minutes or until tester inserted in centre comes out clean.

Cool in pan on wire rack. Remove from pan; turn loaf so banana chunks are on top.

Makes 10 to 12 servings.

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Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

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Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

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