Updated: Nov 24
Long story short, I had some leftover bananas and I made them into this banging banana bread. Crunchy, moist and makes me salivate intensely. Slice and spread some chocolate or peanut butter. Have it with a glass of milk. Heaven!
What Bananas to use for Banana Bread?
Super ripe and almost black are the best, this is thanks to the amount of sugar that they contain. Usually, this is a banana recycling recipe but if you want to speed up the ripening process yourself I recommend keeping bananas in the closed plastic bag for a couple of days in the temperature between 15-20C (60-70F). Bananas produce ethylene gas that speeds up the ripening process and transforms the starch to sugar significantly affecting the flavour. Baking bananas makes them softer and easier to use in recipes but does not make them ripe.
3 large ripe bananas
300g (10.5oz) of plain flour, sieved
1tsp of baking powder
100g (3.5oz) of butter plus 1tsp for greasing
220g (7.7oz) of brown sugar
2 large organic eggs
100g (3.5oz) of natural yoghurt
1tsp vanilla bean paste (or extract)
1. Preheat the oven to 180C (350F).
2. In a stand mixer, cream 100g of butter with 220g of brown sugar (around 2 minutes on medium speed).
3. Mix in 2 large eggs.
4. Add 3 ripe bananas, mix until mashed.
5. Add 100g of natural yoghurt with 1tsp of vanilla bean paste.
6. Add 300g of plain flour with 1tsp of baking powder.
7. Grease cake loaf tin (20cm x 12.5cm) with 1tsp of butter and pour banana bread mix inside.
8. Bake for 40-60 minutes (Check with a skewer in the middle if it is ready)
9. Remove from the oven and allow to cool for 10 minutes before transferring it on a cooling rack.
10. Enjoy with a glass of milk or peanut butter spread! Subscribe for new recipe updates. Thank you for visiting my online cookbook!
Check out my other recipes for snacks:
Super Gooey Chocolate Brownies