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INGREDIENTS
- 1 cup VERY RIPE banana puree, grade 1, about 2 large bananas
- 1/2 cup plain or Greek low-fat yogurt (maybe buttermilk or sour cream)
- 1 teaspoon baking soda
- 1/2 cup butter (one piece) – very soft, grade 2, salted or unsalted
- 3/4 cup brown sugar, grade 3
- 1 egg, room temperature (rinse under warm water for a minute if necessary)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour, 4 Consider substitutes and measure correctly! (Note 5)
- 1 teaspoon baking powder
- 1/2 teaspoon salt (omit if using salted butter)
- Optional toppings: 1/2 cup (87 g) chocolate chips, caramel pieces, pecans, walnuts or raisins.
Instructions
- Preheat the oven to 180 °C: Crumple the baking paper. Smooth and line a 23 x 13 cm (9 x 5 inch) loaf tin or a 20 x 10 cm (4 x 8 inch) loaf tin.
- BOWL #1 (small bowl): Mix the mashed banana, yogurt and baking powder with a fork or spoon.
- BOWL #2 (medium bowl or 2-cup measuring cup): Mix together flour, baking powder and salt (if using).
- BOWL #3 (large bowl): Using a spoon or whisk, mix butter and brown sugar until well combined. Add the egg and vanilla and beat until smooth and creamy. Add the banana-yoghurt mixture and mix well. Add the flour mixture in three parts, mixing lightly between each addition. DO NOT over mix.Just mix until the flour is combined. The dough will be thick. If you use it, add an optional extra.
- PREPARATION: Pour the dough onto a baking tray lined with baking paper. Bake for 50 to 60 minutes or until a tester or toothpick comes out clean. Using a smaller mold may take a little longer. Rate the precision of the oven out of 6. Start checking after 50-55 minutes.The interior may still be damp. Cook for another 3-5 minutes and check again. When ready, remove the pan from the oven and let it cool for 10 minutes. Turn the banana bread out of the tin, holding it on the sides of the baking paper and let it cool further. Eat it while it’s still hot!
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