I am not exaggerating – this is the BEST banana bread ever.
I have made a lotta banana bread in my day, playing with recipe after recipe, changing them, taking away, adding to them and they’ve all been pretty good – I mean I think it’s hard to bake terrible banana bread. But, this one takes the cake. It is SO FREAKIN moist and delicious.
It might not look like much, but trust me and add this to your list of things to make this week – you will be happy you did.
It might look a little light on sugar compared to most recipes, but believe me you don’t need all that extra sugar. This bread is so flavourful and there is no need to just add sugar for the hell of it. All you need to do is make sure you have good overripe bananas.
- 11/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 4 ripe bananas*
- 1/2 cup full fat greek yogurt
- 1/2 cup butter
- 1/2 cup sugar (I use organic cane sugar, but white sugar, or raw sugar would work fine)
- 1 egg
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 fresh banana
*Special Notes: I put my overripe bananas in freezer and pull them out about 15-20 minutes before I’m going to use.
- Preheat the oven to 350F with the rack in the middle position.
- Grease two, 9″ x 5″ loaf pans and line with a strip of parchment paper, letting it hang over both sides.
- In a mixing bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In another medium bowl, combine bananas and greek yogurt and stir until well mixed. Set aside.
- Then, cream together butter and sugar using a stand mixer (if you have or hand mixer if you don’t) until smooth. Add egg and vanilla and beat until combined.
- At low speed, add dry ingredients and banana/yogurt mix alternating between the two.
- Pour into the loaf pan. The batter will all fit in one pan, but I like to spread it out into two. It’s totally up to you , if you want one larger loaf or two smaller ones. Optionally slice one fresh banana and layer the top with slices. Bake for 40 min or until a toothpick inserted in the centre of the cake(s) comes out clean.
- Let cool for about 10 minutes and then remove from loaf pan and set on wire rack to fully cool.
- Slice, and if you’re like me, slather with butter and serve.
This banana bread freezes really well, and you WILL want to make a double batch and freeze. I promise you one little loaf will be gone minutes after it comes out of the oven!
If you are the kind of person that likes nuts in their banana bread, feel free to add some in. The recipe is very flexible. I have added walnuts, coconut, dark chocolate, hemp hearts and oats. all to this recipe at varying times and sometime a few of them together and it turns out perfectly every time.
I hope everyone is safe and healthy and not yet loosing their minds. But if you are – DM me over instagram, send me an email, whatever you need. Human connection is so important and even though we have to settle for virtual connection right now, it is better than nothing.
We’re all in this together.
Till the next recipe,