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Banana bread is a staple recipe that everyone has probably made, or thought about making, at some point. It is a great way to use up those bananas that got too mushy, and is pretty simple to make. It is basically a dump and mix recipe. You don’t need a mixer for this one. All you need is a bowl and whisk and you cam make everything my hand.
This recipe is an easy to make, fool proof recipe, that turns out moist and tender every time. It uses greek yogurt (or sour cream), which adds extra fat into the recipe, giving you a richer cake.
This recipe is for a plain banana bread, but you can certainly add any mix ins. Half a cup of chocolate chips or chopped walnuts would be great here.
Banana Bread
Ingredients
- 4 Bananans Ripe
- 2 Eggs
- ½ cup Greek Yogurt or Sour Cream 135 g
- ½ cup Oil 100 g
- ½ cup Brown Sugar 90 g
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ tsp Cinnamon
- 1 tsp Vanilla Extract
- 2½ Flour 340 g
Instructions
- In a bowl, mash up the bananas with a fork.
- Add in eggs and whisk until combined.
- Add in Greek yogurt and oil. Whisk until combined.
- Add in brown sugar, baking soda, salt, cinnamon and vanilla. Whisk until combined.
- Add in flour, and fold in with a spatula until no more dry flour spots.
- Transfer mixture into a parchment lined loaf pan. Bake at 325°F for 45-50 minutes, until a golden brown and a toothpick comes out with no wet batter on it.
- All to cool for at least 30 minutes before slicing.