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
- Preheat oven to 170°-180° depending on how hot your oven runs.
- Prepare a loaf tin (9”x5”) with non stick spray and line with baking paper.
- Add the salt, cinnamon, nutmeg, and baking soda to the flour in a bowl and whisk. Set aside.
- In a stand mixer (or hand held mixer) beat the butter and brown sugar together on high for a couple of minutes until smooth.
- Add the eggs one at a time while still mixing at medium speed.
- Stop and scrap down the bowl and mix again for 20 seconds.
- Mix in the yoghurt, mashed banana, and the vanilla, beating until combined.
- 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.
- Gently stir in your white chocolate and/or nuts.
- Pour into the loaf tin and give it a little tap on the bench.
- 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).
- 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
