A huge family favorite, banana bread has been around for years! It is relatively easy to make, and hence

popular among home bakers.Though it is bread, this enjoyable treat is in many ways more like a cake. The leavening agent in banana bread is usually baking soda instead of yeast. Unlike regular bread, banana bread is baked from batter and not dough. And evidently, it includes bananas thats normally mashed and put into the batter.

It is not only tasty but also versatile. Usually a great on-the-go breakfast item, either at home or grabbed at the coffee shop. It is generally baked in loaf-shaped pans and can be cut into thin slices or larger wedges for serving. There are plenty of recipes on banana bread out there. Of which, some banana bread recipes are passed down by a number of families from generation to generation like this recipe right here.

To get the most of these bread your banana has to be very ripe, so that you can easily whip it with your fork or hand whisk without stress.

In this recipe I used butter to give it that buttery flavor and of course texture.


11/4 cups all-purpose flour 

1 teaspoon baking powder

1/4 baking soda

1/4 teaspoon salt

1/3 cup coca power

1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature 

3/4 cup (150g)  or sugar

2 large eggs, at room temperature

1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt)

2 cups mashed bananas(about 4 large ripe bananas)

1 teaspoon pure vanilla extract

optional: 3/4 cup (100g) chopped  chocolate chips or walnuts


Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.

Whisk the flour, baking soda, coco powder and  salt together in a large bowl.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and  sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, or chocolate chips if using.

Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

This doesnt need frosting ,but feel free to frost if you so wish.

I enjoyed baking this bread with my children it's really fun.

1 comment

Chelsea said...

Love it.nice recipe.

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