Banana Bread Recipe

 Banana Bread Recipe

The authentic recipe of Banana Bread is simple and easily available ingredients are used but the role of each ingredient makes it incredibly delicious. This Banana Bread is one of the best options for breakfast as I think full of nutrition. 

For this recipe the key ingredient is banana I have taken four large overripe bananas mashed with the fork or hand-held mixer, next as we always do is cream the butter with the sugar; softened room temperature butter will give it a rich texture, and the brown sugar will make it moister and soft but brown sugar could be substituted with granulated sugar and the amount of sugar can be increased or decreased according to the taste. Feel free to substitute yogurt with sour cream, applesauce will also do. Two eggs I have used would give it structure and texture to the banana bread,

I have been always generous about using nuts in my recipes so adding 3/4 cup nuts of your choice, I have taken walnuts, pecans can also be used. Sometimes I prefer chocolate chips to fulfill my chocolate crave, using semi-sweet or dark chocolate chips, all these are up to your choice, just make it as simple as you think.

Banana Bread
Banana Bread
 Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 65 minutes

Servings: 8

Yield: 1 loaf


2 cups all-purpose flour

1/2 cup butter, unsalted

3/4 cup brown sugar ( substitute with granulated sugar or coconut sugar)

2 eggs

1/3 cup yogurt, (substituted by sour cream)

4 bananas or 2 cups, over-ripped

1 tsp baking soda

1/2 tsp cinnamon powder,

1/4 tsp salt

1 tsp vanilla extract

3/4 cup walnuts, optional


preheat the oven to 350 degrees F. Grease the 9x5-inch loaf pan, put it aside. In a bowl whisk the flour, baking soda, salt, and cinnamon together.


 Using a handheld mixer, mashed the banana and transfer to a bowl, in a mixing bowl beat the butter and sugar until smooth and creamy, or about 2 minutes, add the egg; one at a time, beating well after each addition, add in yogurt, mashed banana, and vanilla extract, incorporate well. Now stir in the dry ingredients mixture to wet ingredients, also add in the nuts, combine well until flour pockets left.


Transfer the batter into the prepared baking pan and bake for about 55-60 minutes, cover the pan after 30 minutes with aluminum foil will prevent the loaf from getting dark brown, check the doneness; a toothpick inserted into the center comes out clean after complete 60-minute baking, remove from the oven and allow the bread to cool completely on wire rack.


To store left-over banana bread wrap the loaf or slice in layers into a plastic or aluminum foil place in a container into the freezer for up to 2 months, thaw at room temperature before use.


Cream Cheese Frosting:


Banana bread tastes great with cream cheese frosting, to make the frosting beat a brick of the cream cheese with 1/4 cup softened butter until smooth, add in 1cup powdered sugar and 1teaspoon vanilla extract and a pinch of salt combine well and spread on a cooled loaf.


Note: with this same recipe you can make the banana muffins.





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