Banana Bread
Course:
Bread (sweet)
Ingredients
- 250 grams Plain Flour
- 1 teaspoon Baking Soda
- 1⁄4 teaspoons Salt
- 1⁄2 teaspoons Cinnamon
- 113 grams Butter (unsalted, room temperature)
- 150 grams Brown Sugar
- 2 Egg (room temperature)
- 80 grams Plain Yogurt (or sour cream)
- 460 grams Bananas (mashed, about 4 of them)
- 1 teaspoon Vanilla Extract
- 100 grams Walnuts (optional -- or other filling (choc chips, etc))
Steps
- Put an oven thermometer in the oven and preheat to 177°C. Do not begin until it has come up to temperature!
- Grease a lof pan and set aside.
- Mash the bananas in a medium-large bowl.
- Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
- In a larger bowl, beat the butter and brown sugar together until smooth and creamy, about 2 minutes.
- Then add the eggs one at a time, beating well after each addition.
- Then beat in the yogurt, mashed bananas, and vanilla extract until combined.
- Slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix. Fold in the nuts, if using.
- Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs, or the internal temperature is 87-93°C. This may be after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 60-minute mark.
- Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour (cast iron: 10 mins). Remove bread from the pan and cool bread directly on the wire rack until ready to slice and serve.
- Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.
Source: https://sallysbakingaddiction.com/best-banana-bread-recipe/#tasty-recipes-66473