Banana Bread

banana bread
banana bread

As holiday cooking, eating and gifting is officially upon us it might be a good idea to put some of my most used recipes on the blog. Even though Thai / asian cooking is my thing, I find myself baking and eating cakes, quick breads, and cookies more often than one person should. Even as the aromas of fresh baked banana bread are still wafting through the apartment I have huge cravings for pandan muffins which I might just have to whip up because they really don’t take much time all — but back to this recipe, banana bread, yes banana bread is one of my loyal friends, it’s a snack, a breakfast, a gift; a way to feel good about using some very sad, neglected looking bananas and giving them a new lease on life. I love having bananas in the kitchen but those bananas may not get eaten in their prime and they do have a very obvious way of letting me know me just how long they’ve been sitting there, as their skin starts to blacken, instead of feeling I missed the golden window of banana snacking prime, I know that those natural starches are continuing to change into a sweeter more delicious sugar that will be perfect in the bread. The longer the banana sits there, the more intense the banana flavor will be in the final baked loaf. Save the bananas, make a beautiful breakfast loaf.

Banana Bread Recipe

  • 1 ½ cup All Purpose Flour
  • 1 cup sugar
  • 1 cup overly ripe mashed bananas
  • ¾  tsp baking soda
  • ¼ tsp baking powder
  • 115g ( ½ cup) softened butter
  • 1 tsp vanilla
  • 1 tsp salt
  • 2 eggs
  • ½ cup yogurt

Sift flour, salt, baking powder and baking soda together (set aside)

Mash bananas together with yogurt (set aside)

Cream butter and sugar using the paddle attachment on a stand mixer for 4 minutes on medium (or by hand until light and creamy)

Beat eggs one at a time into the butter and sugar

Add vanilla

Gently mix in dry ingredients

Fold in the yogurt banana mixture

Pour into butter and floured  loaf pan and bake in a preheated oven at 370˚F (185˚ C) for an hour and 10 minutes. If the top looks like it’s getting too brown cover with foil and carry on.

Note: If you like nuts you can add ½ cup pecans or walnuts  to this at the same time you add the banana mix

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