Moist And Fluffy Banana Bread Recipe
This Banana Bread recipe is super moist, fluffy and the absolute best way to use up those ripe bananas! Perfect for slicing up for morning tea at work!
Ingredients
Banana Bread
- 265 g all-purpose flour plain flour
- 105 g caster sugar or granulated
- 65 g brown sugar see notes
- 1 tsp bicarb soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 460 g ripe bananas mashed well (about 4 large bananas)
- 2 large eggs beaten (55g each)
- 125 g unsalted butter melted and cooled
- 60 g cup Greek yogurt or sour cream
- 7 g vanilla extract
- 130 g walnuts chopped, chocolate chips or pecans (optional)
- 20 g cold butter cut into thin strips
- Quick oats to sprinkle on top optional
Instructions
Banana Bread
- Preheat a fan-forced oven to 200C / 400F (220C / 430F for no fan). Spray a 22cm x 13cm / 9 x 5-inch loaf tin with oil spray and line the bottom and sides with baking paper. Set aside.
- Combine dry ingredients - To a large bowl add the flour, sugar, brown sugar, bicarb soda, salt and cinnamon and use a whisk to combine. Set aside.
- Combine wet with dry - To a separate bow or jug add the mashed bananas (mash them well), lightly beaten eggs, melted and cooled butter, Greek yogurt and vanilla extract and whisk to combine. Add to the dry ingredients and use a spatula to combine until no dry ingredients are visible. Take care not to overmix otherwise you’ll end up with a tough banana bread!
- Bake - Pour into the loaf tin. Line the butter strips across the top of the batter to get that nice split down the center as the bread bakes. Sprinkle with oats (optional). Bake for 15 minutes, then turn the temperature down to 150C / 300F (170C / 340F for no fan) and bake for another 25 minutes. Then gently take out of the oven and loosely cover with foil to prevent it from browning too much or burning. Bake for a final 40 min, or until a toothpick inserted into the center comes out clean.
Notes
Brown sugar - You can use light, regular or dark for this recipe. If you use dark, you will get a stronger brown sugar flavor but also a darker banana bread
Banana Ripeness - The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with plenty of brown spots for the best results.
Substitutions - Greek yogurt can be swapped for sour cream without affecting the texture. You can also mix in chocolate chips, walnuts, or pecans for added crunch and flavor.
Butter Strips - Placing cold butter strips on top of the batter helps create that classic split down the center of the banana bread as it bakes, giving it a beautiful presentation. It’s optional but makes it look more bakery style!
Storage - Banana bread can be stored in an airtight container for up to three days.
Freezing your banana bread - To freeze, slice the banana bread and wrap each slice in plastic wrap, then place in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition - is and approximate and is based on per slice.
A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precise measurements and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales
Nutrition
Calories:499kcal | Carbohydrates:51g | Protein:8g | Fat:27g | Saturated Fat:11g | Polyunsaturated Fat:9g | Monounsaturated Fat:6g | Trans Fat:1g | Cholesterol:86mg | Sodium:321mg | Potassium:366mg | Fiber:4g | Sugar:17g | Vitamin A:559IU | Vitamin C:5mg | Calcium:45mg | Iron:2mg
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