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South African Banana Bread
5 from 24 votes

South African Banana Bread

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.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 10 slices
Course: Dessert, Breakfast, Brunch
Cuisine: African, European, International

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

    Cup of Yum
  1.  Preheat oven to 180°C and grease or line an 9'' by 5'' (23 cm x 13 cm) bread loaf pan with parchment paper.
  2. Sift the dry ingredients (all-purpose flour,baking powder, salt, and cinnamon) into a bowl·
  3. Separately mash the banana with a fork in a bowl then set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Serve this South African banana bread with some coffee, tea, a glass of milk, or as preferred.

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.