Moist Banana Bread
Moist Banana Bread – this soft, moist bread with full banana taste will sweep you off your feet. You can use ripe bananas to make this bread and to make this basic recipe more interesting add walnuts, chocolate crisps, raisins or cranberries.
Ingredients
- 1 ½ cup All purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Unsalted butter – softened at a room temperature
- 1 cup Light brown sugar
- 3 large overripe bananas – with dark spots or dark skin
- 2 Eggs – at a room temperature
- ¼ cup Greek yoghurt
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350 F and spray a 9x5 loaf pan with non-stick spray or line it with parchment paper and set aside.
- Then combine flour, baking soda, baking powder and salt in a medium sized bowl. Set aside.
- Meanwhile, beat softened butter and light brown sugar in a larger bowl, with an electric mixer, until it’s light and fluffy.
- Mash bananas with a fork and mix them with the butter and sugar until it’s combined.
- Next, fold in eggs, Greek yogurt and vanilla extract and mix until everything is well combined.
- Finally, add dry ingredients (flour, baking powder, baking soda and salt) and mix some more, until it’s all combined, but do not over mix.
- Pour the batter in loaf pan and bake for 50- 55 min or until a toothpick in the middle comes out dry.
- When it’s done, take it out of the oven and leave in a loaf pan for 10 minutes to cool, then transfer to a wire rack to cool completely.
Notes
- Do not over bake your banana bread, because it will lose its moisture. It’s a good idea to check the bread 5 minutes earlier.
- Always use overripe bananas, it’s best when their skin is full of dark spots. The bread will be moister and banana flavor will be stronger.
- Do not over mix.
- In order to keep the bread moist and fresh, wrap it and keep in a well sealed container or a large zip lock bag, at a room temperature, no longer than 3-4 days, or refrigerated for 6-7 days.
- You can add walnuts, chocolate chips, raisins, dry cranberries, seeds...
- This banana bread can be frozen, but it needs to be completely cooled. It might be a good idea to slice it first, because it will be easier to defrost it and take as much as you need. Wrap the slices and keep them in a well sealed container or a zip lock bag. The bread frozen this way, will be defrosted within few hours.
Nutrition
Serving: 1gCalories: 275kcalCarbohydrates: 42gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 62mgSodium: 281mgFiber: 2gSugar: 23g
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