* New & Improved Banana Bread Recipe
A classic moist Banana Bread is an absolute staple in any home I think. I have recently been playing around with my original recipe though. The below is the updated version. My original is made with butter and buttermilk, while the new version uses oil and yoghurt instead. This is update is due to how much I adore my super light and fluffy Banana Yoghurt Muffins.
The Banana Yoghurt Muffins are light as air, super moist and not overly sweet. I was out of unsalted butter one day and wanted to make a loaf of Banana Bread, used the combination in the Muffin recipe instead. My new and improved classic Banana Bread recipe is definitely a winner. With the usual hint of spice, but lighter, more moist and a little less sweet.
This new version is super light and moist and a little less sweet. It is also very versatile. Add as many or as few of the spices as you wish. Add any chopped nuts of your liking to the batter. Or sprinkle nuts or rolled oats on top for a lovely crunchy topping. Feel free to make it your own.
You can even substitute a ¼ Cup of flour for cocoa powder for a delicious chocolate version. Or go all out and add some chocolate chips to the batter too. Feel free to make it your own. And please do share your substitutions or variations. I love seeing how my base recipes are customised.
I have decreased the sugar in this recipe to. I find that if the bananas are super ripe they are also super sweet. ⅓ Cup of brown sugar is therefore enough for me. But it will depend on how sweet the bananas are, so ½ Cup would still leave it a little less overly sweet than the original but still in balance. It is Banana Bread after all and not a tea cake.
For a super special Holiday version, do check out my Easter Banana Bread recipe.
Banana Bread
Ingredients
- 3 Very Ripe Large Bananas* Mashed
- ¼ Cup Milk**
- ¼ Cup Oil (Vegetable/Sunflower or Coconut Oil)
- ½ Cup Plain or Greek yogurt
- 2 Large Eggs
- 1 tsp Vanilla Extract
- ½ Cup Demerara or light brown Sugar
- 2 Cups All-purpose/Cake Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda (bicarbonate of soda)
- ¼ tsp Salt
- 1½ tsp Ground Cinnamon
- 1 dash Ground Nutmeg Optional
- 1 dash Ground Allspice Optional
- ½ Cup Nuts of your choice (Toasted and chopped) Optional
Instructions
- Preheat the oven to 160°C
- Grease a standard loaf tin with non-stick cooking spray and set aside
- In a large mixing bowl, mash your ripe banana. Then add the milk, oil, yoghurt, eggs, vanilla and sugar. Whisk until smooth and combined
- Next, sift in the flour, baking powder, baking soda, salt and spices. Mix until combined
- If using chopped nuts in the batter, fold them in now
- Pour the batter into the prepared loaf tin
- Bake for 1 hour 10 minutes, or until a toothpick or cake tester inserted into the centre of the loaf comes out clean
- Leave to cool in the tin for 15 minutes, then remove and place on a cooling rack to cool further
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