Ingredients: |
Ingredients: 1 cup mashed VERY RIPE bananas, Note 1 about 2 large bananas
▢ 1/2 cup plain or Greek yogurt, low fat is fine (buttermilk or sour cream is fine too)
▢ 1 teaspoon baking soda
▢ 1/2 cup butter (one stick) – very soft, Note 2 salted or unsalted
▢ 3/4 cup brown sugar (or white sugar) (or a bit more if bananas aren't very sweet)
▢ 1 egg, room temperature (run under warm water for a minute if needed)
▢ 1 teaspoon pure vanilla extract
▢ 1 1/2 cups all-purpose flour, Note 3 subtitutes measure properly! (Note 4)
▢ 1 teaspoon baking powder
▢ 1/2 teaspoon salt (omit if using salted butter)
▢ Optional add-ins: 1/2 cup (87 g) chocolate chips, toffee bits, pecans, walnuts
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Directions: |
Directions:
Instructions
HEAT OVEN TO 350F/176.7C: Crumple a parchment paper into a ball. Smooth it out and line a 9 x 5 inch loaf pan (23×13 cm) or 4 x 8 inch loaf pan (20×10 cm). Alternatively, spray a loaf pan with oil or line with aluminum foil.
BOWL #1 (small bowl): Mix together mashed bananas, yogurt and baking soda with a fork or spoon.
BOWL #2 (medium bowl or 2 cup measuring cup): Stir together flour, baking powder and salt (if using).
BOWL #3 (large bowl): Use a spoon or whisk to mix butter and brown sugar together until well combined. Add egg and vanilla and whisk until smooth and creamy. Add banana-yogurt mixture and mix well. Add flour mix in 3 parts, mixing lightly between each addition. DO NOT over mix. Just mix until flour is incorporated. Batter will be thick. Stir in optional add-in if using.
BAKE: Spoon batter into parchment-lined loaf pan. Bake for 50-60 minutes or until cake tester or toothpick comes out clean. Using the smaller loaf pan size may take a bit longer. Note that most ovens are not very accurate – so start checking after 50-55 minutes. The middle may still be wet. Bake another 3-5 minutes and check again. When done, remove pan from oven and let cool for 10 minutes. Lift banana bread out by holding onto sides of parchment, then cool further. Eat it while still a bit warm!
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This recipe for moist banana bread is from