Banana Bread
As of this week, fall is here and fall means comfort food and pumpkin spice lattes.
Banana breads are for sure my comfort food and since you must have some overripe bananas in your kitchen, here is your sign to bake one.
This is my favorite banana bread recipe because of its super-moist texture, and brown sugar tastes. I’ve tried a lot of simple banana bread recipes, but this one is my absolute favorite.
What makes this one so special?
This banana bread has the most bananas of any banana bread I’ve ever prepared. 4 big bananas that give the end product more moisture and taste.
You can keep the bread two days at room temperature and a week in the refrigerator.
Banana bread
Because we all have overripe bananas
Cost: €4
Ingredients
- 4 Bananas ripe
- 1/3 cup Greek yogurt
- 2 Eggs
- 1 tsp Pure vanilla extract
- 80 gr Chocolate chips
- 3/4 cup Brown sugar
- 115 gr Butter softened to room temperature
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1 tsp Baking soda
- 2 cups Flour
Instructions
- Preheat the oven to 350°F or 180°c. Grease or spray a loaf pan with nonstick cooking spray.
- In a large mixing bowl, combine the flour, baking soda, salt, and cinnamon.
- Mix the butter and brown sugar together until smooth and creamy. Add the eggs one at a time, beating after each addition. Add the yogurt, mashed bananas, and vanilla extract. Slowly whisk the dry ingredients into the wet components. Avoid overmixing. If using, fold in the chocolate.
- Spooning the batter into the prepared baking pan, bake for an hour. After 30 minutes, loosely cover the bread with aluminum foil to prevent the top and sides from browning too much.
Category