South African Banana Bread
User Reviews
5
24 reviews
Excellent
South African Banana Bread
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This South African Banana Bread uses ripe bananas, yogurt, and a combination of flour, baking powder, and optional cinnamon for a moist, tender loaf. The recipe calls for mixing wet and dry ingredients separately before careful folding to preserve texture. Baked until a toothpick comes out clean, this banana bread offers a sweet, subtly spiced slice suitable for breakfast or tea time.
Description
The South African Banana Bread begins by creaming neutral oil, yogurt, vanilla, sugar, and eggs with mashed ripe bananas, then gently folding in sifted flour, baking powder, salt, and optional cinnamon. The batter is poured into a greased loaf pan and baked at 180°C until a tester inserted in the center is clean or has moist crumbs. The result is a loaf with a lightly spiced, tender crumb and natural sweetness from the bananas. Cooling before slicing helps maintain the bread's structure and ease of cutting. This bread pairs well with tea, coffee, or milk, making it a versatile snack or breakfast choice.
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Ingredients
- 190 g all-purpose flour (or 1½ cups)
- 2 teaspoon baking powder (or 1½tsp of baking soda)
- ¼ teaspoon salt
- ½ teaspoon cinnamon or more, to taste, optional
- ½ cup neutral cooking oil generic cooking oil
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 2 egg at room temperature
- 2-3 banana approximately 270 g - 300 g (9 oz - 11 oz, medium ripe
- 140 g yogurt or ⅗ cup
Instructions
- Preheat oven to 180°C and grease or line an 9'' by 5'' (23 cm x 13 cm) bread loaf pan with parchment paper.
- Sift the dry ingredients (all-purpose flour,baking powder, salt, and cinnamon) into a bowl·
- Separately mash the banana with a fork in a bowl then set aside.
- In another bowl, whisk the oil, yoghurt, vanilla extract, and sugar until well combined. Add the eggs, a little at a time, then whisk. Gradually add the dry ingredients (the flour mixture) to the wet ingredients, then carefully fold using a spatula.
- Fold the mashed banana into the mixture, pour the batter into the loaf pan, and bake for 45-60 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the banana bread to cool for at least 15 minutes before removing it from the pan, then transfer to a wire rack so it cools completely.
- Serve this South African banana bread with some coffee, tea, a glass of milk, or as preferred.
Equipments used:
Notes
- Use room temperature ingredients to ensure even mixing and consistent texture.
- Avoid overmixing the batter to prevent a dense, chewy bread by developing too much gluten.
- Test doneness with a toothpick; remove from oven when it comes out clean or with a few moist crumbs.
- Allow the banana bread to cool in the pan for 15 minutes, then transfer to a wire rack for complete cooling before slicing to reduce crumbling.
- Consider adding nuts, chocolate chips, or dried fruit like sultanas or cranberries for added flavor and texture.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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