My ‘famous’ banana bread really should be called Goldilocks’ Banana Bread because it’s not too dry, not too moist – it’s just right!
Have you ever faithfully followed one of these recipes, only to discover – too late – that it’s too dry? Or too oily? (Why are so many banana breads loaded with oil??) It has so much potential; when it’s good, it’s very, very good. But when it’s bad, it sooooo disappointing.
Some things are guaranteed to bring me great joy, and scrumptious banana bread is one of those things. I love absolutely everything about it! From the way it smells, to the taste, to the way it makes me remember my Grandma. This recipe always makes everything better!
Tip: If you have leftover bananas, our pancake recipe is a great way to use them up, and they taste great.
Banana bread is delicious eaten on its own or lightly toasted and spread with lashings of butter. It’s wholesome comfort food! And tried and tested my recipe comes out perfect every time.
- 2 cups all purpose flour (or self-raising flour)
- 2 cups banana (approx 4 bananas) (mashed)
- 2 large eggs (at room temperature)
- ¾ cup light or dark brown sugar
- ½ cup butter (unsalted, softened to room temperature)
- ⅓ cup plain yoghurt or sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Preheat oven to 350 degrees F (or 175 degrees C).
- Grease and flour a 9 x 5 x 3 inch (or 23 x 13 x 6cm) loaf pan. Or line with baking paper (see 'notes' below).
- In a large bowl, whisk flour, baking soda, baking powder, salt, and cinnamon together.
- In a mixer using a paddle or whisk, beat the butter and brown sugar until it forms a creamy consistency. This should take a couple of minutes.
- Using medium speed, add in one egg at a time – making sure that each egg is blended well before adding the next.
- Beat in the yoghurt, vanilla, and mashed bananas.
- Once the wet ingredients are well combined, switch the mixer to low speed.
- Fold in the dry ingredients a little at a time but do not over-mix.
- Remove from bowl from mixer stand.
- If you're using add-ins (chopped nuts, choc-chips etc), fold in using a spoon.
- Scoop the banana bread batter into your prepared loaf pan.
- Cover with aluminium foil and bake for 60 minutes. Remove foil after half-time.
- After 1 hour, test the banana bread with a skewer. If it comes out clean when skewered, the bread has finished. If it comes out with batter on it, return the loaf pan to the oven for a further 5 minutes.
- Remove from the oven and allow to cool slightly, before turning out onto a wire rack to finish cooling.
- Cut into slices and serve with butter, or have a look at the 'options' (below).
I love giving you options to personalise my recipes, and banana bread is no different. In fact, the options are only limited by your imagination! Here are some of my favorites:
- Stir 2/3 cup roughly chopped walnuts or pecans through the batter just before pouring into the loaf pan. When almost cooked, press a couple of walnut or pecan halves into the top.
- Add 1/2 cup choc-chips to the batter – then stir – just prior to pouring it into the loaf pan.
- Replace one banana with 1/3 cup unsweetened applesauce.
- Add 2/3 cup chopped dates or dried apricots to the batter. Stir, then pour into the loaf pan.
- Replace one banana with 1/3 cup fresh or tinned passionfruit pulp.
- Add 1 teaspoon dried ginger or all-spice to the dry ingredients.
- Do you like berries? Add 2/3 cup berries (raspberries, blueberries, quartered strawberries) to the batter and stir in.
- Add 1/2 cup cranberries and white chocolate chips to the batter before pouring into loaf pan.
- Cut banana bread into thick slices, toast, then cut into ‘fingers’ and serve with butter and cinnamon sugar.
- Add 1/3 cup cocoa and 1/4 cup water to the recipe.
- Serve with jam & whipped cream.
Banana bread is very easy to freeze, but there are a few simple steps to remember. Firstly, make sure the banana bread has cooled completely. Secondly, cut the loaf into slices. Thirdly, wrap each individual slice in a two layers of cling film. Lastly, add the wrapped slices to an airtight container, date it, and freeze it. Cooled, wrapped, stored, and frozen banana bread will keep for 1 – 2 months.
I’d love to hear how you go with my favorite banana bread recipe. Got any tips you can share with our readers? Please leave a message in the comments section below.
Until next time!
Love & warm banana bread spread with too much butter, Bx