Banana Bread
User Reviews
5
Banana Bread
Description
This banana bread recipe relies on very ripe bananas mashed thoroughly to provide natural sweetness and moisture. Dry ingredients including flour, baking soda, cinnamon (optional), and sugars are combined, then folded gently with a wet mixture of yogurt, eggs, melted butter, oil, and vanilla extract to keep the bread tender without overmixing. Adding walnuts or chocolate chips is optional, offering a crunchy or sweet contrast within the soft crumb. Baking in a greased loaf pan at 350°F produces a golden crust and fully cooked interior, confirmed by a toothpick or thermometer. Cooling the loaf before slicing ensures clean cuts and optimal texture.
The balance of fats from butter and oil with the acidity from yogurt prevents dryness, while the cinnamon adds optional warmth. This bread works as a breakfast item, snack, or casual dessert.
The key is using bananas that are spotted and soft enough to mash well, unlocking their full flavor. The loaf holds well for several days when wrapped and can be sliced and frozen for longer storage.
Ingredients
- 2 cups all-purpose flour 254 grams
- 1/2 cup granulated sugar 100 grams
- 1/2 cup light brown sugar 100 grams
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt fine
- 1 1/2 cups banana about 3 large bananas, overripe, mashed, 340 grams
- 1/4 cup PLAIN yogurt 60 grams, or sour cream
- 2 egg lightly beaten, large
- 3 tablespoons butter melted, unsalted, 42 grams
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup walnuts optional, toasted, coarsely chopped 142 grams, or chocolate chips 170 grams
Instructions
- Preheat the oven to 350°F. Generously grease a 9 by 5-inch loaf pan.
- In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, and salt.
- In a medium bowl, stir together the bananas, yogurt, eggs, butter, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the walnuts or chocolate chips (if using), being very careful not to overmix. Spread batter into the prepared pan.
- Bake about 55 to 65 minutes, until golden brown and a toothpick inserted into the center comes out clean or a digital thermometer inserted into the center reads 200-205°F. Cool in the pan on a cooling rack for 15 minutes before removing the loaf from the pan to finish cooling completely, before slicing and serving.
Notes
- Use bananas that are very overripe with dark spots for the best flavor and sweetness.
- Mash bananas thoroughly by hand for an even texture.
User Reviews
Overall Rating
5
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