Best Moist Banana Bread Recipe
A delicious, ultra-moist Banana Bread that is perfect for your snacks. A banana-based cake, very simple to make and economical, from American pastry.
PRINT
PIN
SAVE
INGREDIENTS
For a loaf pan measuring 25x11x7.5 cm (10x4.3x3 inches)
- 2 bananas 250 g without the peel (8.8 oz)
- 2 large eggs or 3 small eggs
- 250 g (8.8 oz) flour
- 100 g (3.5 oz) butter or 150 ml ( 5.1 fl oz ) vegetable oil banana bread rises better with oil
- 50 g (1.8 oz ) granulated sugar
- 50 g (1.8 oz) brown sugar
- 1 plain yogurt or buttermilk 125 g (4.4 oz)
- 1 teaspoon vinegar or lemon juice Do not use if you are using buttermilk.
- 50 g (1.8 oz) nuts
- 1 pinch salt
- 1/2 teaspoon cinnamon
- 7 g (0.25 oz) baking powder
PREPARATION
- Preheat the oven to 180°C (350°F).
- Grease and line the loaf pan with parchment paper.
- Melt the butter and mix the yogurt with the vinegar or lemon juice. If you’re using buttermilk, the vinegar is not necessary.
- Mash the bananas with a fork.
- Whisk the sugar and eggs together until just combined (there's no need to double in volume); whisk only until the mixture becomes pale.
- Add the melted butter (or oil) and mix. Then, add the yogurt, salt, cinnamon, and mashed bananas. Mix well to combine
- Then, gently fold in the sifted flour and baking powder. Mix lightly without overbeating. Add the chopped nuts and fold in using a spatula.
- Pour the batter into the loaf pan and smooth the top. If you want to decorate with banana, cut a banana lengthwise and place the two slices, cut side down, on top of the batter.
- Bake for about 55 minutes until a toothpick inserted into the banana bread comes out clean.
- Remove from the pan and place on a wire rack to cool completely.
- I hope you'll enjoy this easy recipe for the famous moist banana bread and feel inspired to give it a try.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!