Bec’s Delicious Banana Bread

By: Bec Spencer 

This is my go-to banana loaf when I have spare over-ripe bananas or just because (why do we need an excuse to make banana bread?!)

Ingredients

Wet:

  • 120g unsalted butter (at room temp)
  • 160g brown sugar
  • 2 large eggs (50-55g each at room temp)
  • 80g plain Greek yogurt or sour cream if you don’t have yoghurt
  • 4 large ripe bananas (roughly 450g) mashed
  • 1 teaspoon (or a healthy splash haha) of good quality vanilla essence or paste

Dry:

  • 1/4 teaspoon salt
  • A pinch (and I mean just a PINCH) of nutmeg
  • 1/2 teaspoon cinnamon (I like to do 3/4)
  • 1 teaspoon baking soda
  • 250g plain flour

Optional: I like to add about 1/2 cup to 3/4 cup good quality white chocolate chips. You can roughly cut up white Plaistowe block of chocolate. Or you could add nuts like pecans!

Instructions

  1. Preheat oven to 170°-180° depending on how hot your oven runs.
  2. Prepare a loaf tin (9”x5”) with non stick spray and line with baking paper.
  3. Add the salt, cinnamon, nutmeg, and baking soda to the flour in a bowl and whisk. Set aside.
  4. In a stand mixer (or hand held mixer) beat the butter and brown sugar together on high for a couple of minutes until smooth.
  5. Add the eggs one at a time while still mixing at medium speed.
  6. Stop and scrap down the bowl and mix again for 20 seconds.
  7. Mix in the yoghurt, mashed banana, and the vanilla, beating until combined.
  8. With the mixer on low, add 1/3 of the dry ingredients and mix for 5-10 seconds. Repeat with the rest of the dry ingredients. Do not over mix.
  9. Gently stir in your white chocolate and/or nuts.
  10. Pour into the loaf tin and give it a little tap on the bench.
  11. Place on the bottom half or third of your oven and bake for 50-65 minutes (checking with a skewer at the 50 minute mark).
  12. Try and wait while it cools then devour!!

Any leftovers (as if) can be placed in an airtight container for a couple of days!

Tips

I freeze very ripe bananas and then de-frost for baking. I find that this gives you a really moist (ewww sorry!!) loaf/cake!

You could add a split banana to the top if you want to be fancy but I love the crunch of the top as is straight out of the oven!!

Enjoy!

Article supplied with thanks to Life FM in Adelaide.

Feature image: Supplied