Ube Banana Bread Loaf
A moist, sweetened, ube and banana loaf that's great for breakfast or a lighter dessert.
Servings: 1 loaf
Ingredients
- 1¾ cups all purpose flour 210 g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 stick unsalted butter room temperature
- ⅔ cups granulated sugar
- 2 large eggs
- 3 medium ripe bananas, about 1½ cups mashed
- ¾ cup ube halaya
- 1½ teaspoons ube extract
Instructions
- Preheat oven to 350 F (175 C). Grease a 9x5-inch loaf pan with nonstick spray and line with parchment paper so there is a overhang on both long sides.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle, add the butter and sugar. Beat on medium speed until light and fluffy, about 4 minutes. Beat in the eggs one at a time and scrape down the bowl as needed. Beat in the bananas.
- Add the flour mixture in two additions, beating on low speed until mostly combined but not quite. Finish mixing with a rubber spatula.
- In a medium bowl, mix together the ube halaya and ube extract until smooth. Add about 1 1/2 cups of the banana batter and fold until just combined. Do not overmix.
- Add the batters, in alternating dollops, to the prepared loaf pan.
- Using a butter knife, swirl the batter to create a marbled pattern. Tap the pan firmly against the counter a few times.
- Bake until golden and a long skewer inserted into the center of the cake comes out clean, about 60-70 min. (a few sticky crumbs are okay). Cover loosely with foil for the last 30 minutes to prevent over-browning.
- Transfer pan to a wire rack and let cool for 20 minutes. Remove bread from pan and set on rack. Let cool completely.
Notes
This bread will keep at room temperature in an airtight container for a couple of days. I recommend refrigeration after that. It will also freeze nicely for up to 3 months.