Recipes

Banana Bread

Time to prepare: 15-20 minutes preparation, 60 minutes baking

You’ll need 1 loaf pan (9in by 5in, 23cm by 13cm), 2 mixing bowls, some aluminum foil, some measuring cups, and either an electric mixer or a wooden spoon for mixing.

Ingredients

• 2 Cups / 250g all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup / 125ml / 115g butter (room temperature)
• 1 teaspoon vanilla extract
• 3/4 cup / 150g brown sugar
• 2 large eggs (room temperature)
• 1/3 cup / 80g plain yogurt (room temperature)
• 2 cups / 475g mashed banana (4 large ripe/overripe banans)
• Optional: A handful (~100g) chopped nuts such as walnuts, or raisins, or chocolate chips

Steps

• Several hours before you start, set out butter, eggs, and yogurt on the counter so that they warm up to room temperature.
• In a medium sized mixing bowl, combine 2 cups flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon cinnamon. Whisk together until mixed.
• In a seperate (larger) mixing bowl, combine 1/2 cup butter with 3/4 cup brown sugar until smooth and creamy
• Add 2 eggs to butter/brown sugar mixture, mix together well
• Add 2 cups mashed bananas to the butter/brown sugar mixture, mix together until there are no large chunks of banana left
• Add 1/3 cup yogurt and 1 teaspoon vanilla extract to butter/brown sugar mixture, mix until combined
• Add the dry ingredients to the wet ingredients and mix until the flour mixture is completely mixed in
• If using optional nuts/raisins/chocolate chips, mix them in now
• Set oven to 350°F (176°C)
• Grease (or spray with cooking spray) your loaf pan
• Pour the batter mixture into your loaf pan, and use a spatula to level out the top as best you can
• Place loaf pan in oven, and use some aluminum foil to make a loose “tent” over the top of the loaf pan (fold it into an upside-down “V” shape and gently drape it overtop of the loaf pan). This should not be sealed or airtight, just gently placed over the top of the loaf pan. This protects the top of the loaf from burning from the direct heat of the oven.
• Bake for 60 minutes, at 350°F (176°C). The Banana Bread is done when a toothpick/fork/chopstick inserted into the centre comes out clean (with only crumbs, no goopy batter). If not ready after 60 minutes, check after 5 minute intervals.
• When ready, remove the loaf pan from the oven and place on an unused stovetop (or other heat-safe surface) to cool. Allow the banana bread to cool in the loaf pan for at least 30 minutes, ideally 1 hour.
• Shake the loaf pan to loosen the banana bread loaf, and overturn onto a wire rack or cutting board.
• Do not refrigerate or freeze until it’s cooled to room temperature (1-2 hours)

For best results, serve in slices with room temperature butter.