Take the butter and eggs out of the fridge to leave in room temperature. *8
Start to preheat the oven 356°F(180°C).
Sift cake and bread flour, baking powder and cinnamon powder all together and set aside.
Line the bread form with a baking sheet.
Crack the eggs into a small mixing bowl and beat them.
Peel and mash the bananas. Measure one cup and set aside. *9
Place the softened butter in the stand mixer bowl and beat with high speed till the color of the butter becomes a pale whitish yellow.
Add the sugar and beat again with high speed till the butter become fluffy.
Reduce the stand mixer speed to low and add beaten egg a little bit amount at a time. Once the egg is mixed in, add more eggs and repeat the process until all eggs are combined.
Add the mashed banana and combine with low speed.
Removed the mixing bowl from the stand mixer and sift the flours into the bowl.
Fold the flour into the batter using a wooden spatula. Be careful not to overmix. *10
Transfer the bread mixture into the baking sheet lined bread form.
Flatten the surface of the bread mixture and decorate with sliced banana. *7
Bake in 1/3 bottom of the oven for 60 minutes.
Take them out and insert a skewer to test. If the skewer came out clean, the banana bread is baked.
Turn the oven heat off, remove the bread from the bread form and cool on a wire cooling rack.
You can slice and serve freshly with butter or whipped cream. *11
*1 Cake flour contains about 7-8% protein.*2 Bread flour contains about 12% or more protein. *3 This mix of flours can be substituted with All-purpose flour, because combined flour's percentage is 9.8% which is equivalent to All purpose flour protein amount (10%).*4 Use unsalted butter, because the amount of salt in the butter affects gluten activity in flour when they are mixed. *5 Large size eggs weigh about 50g each.*6 yM backyard bananas were small. So needed 6 small lady finger bananas. Banana size varies so measure mashed banana amount with cups, not by how many bananas. *7 This banana is optional. Only if you want to decorate the top of the bread with sliced banana. *8 Need to do this about 30 minutes before start to make the bread. *9 If you don't have well ripen bananas, you can use a stick blender to mash. Any leftovers of mashed banana can be frozen and used for your next smoothies. *10 We don't want to create too much gluten here. *11 In my humble opinion, day old banana bread is better and more moist. So I usually wrap it with a cling wrap when the bread has cooled down on the cooling rack. Leave it wrapped on the kitchen bench overnight and have it for breakfast.