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.
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INGREDIENTS
For a loaf pan measuring 25 x 11 x 7.5 cm (10 x 4.3 x 3 in)
- 2 bananas 250 g / 8.8 oz, skin removed
- 2 large eggs or 3 small ones
- 250 g all-purpose flour
- 100 g unsalted butter 3.5 oz or 150 ml vegetable oil ( 5 fl oz) (banana bread puffs up better with oil)
- 50 g granulated sugar
- 50 g brown sugar
- 1 plain yogurt 125 g / 4.4 oz
- 1 teaspoon vinegar or lemon juice
- 50 g walnuts
- 1 pinch of salt
- 1/2 teaspoon cinnamon
- 7 g baking powder
PREPARATION
- Preheat the oven to 180°C (350°F).
- Butter the pan and line it with parchment paper.
- Melt the butter and let it cool slightly.
- Mix the yogurt with the vinegar (skip the vinegar if using buttermilk).
- Mash the bananas with a fork until coarsely mashed.
- Whisk the sugar and eggs just until pale; no need to double the volume.
- Add the melted butter or oil and mix well.
- Incorporate the yogurt, salt, cinnamon, and mashed bananas, mixing until smooth.
- Add the sifted flour and baking powder, then mix gently without overworking the batter.
- Fold in the chopped nuts using a spatula until evenly distributed.
- Pour the batter into the pan and smooth the top.
- If you want to decorate with banana, cut one banana lengthwise and place the two slices, cut side down, on top of the batter.
- Bake for about 55 minutes, depending on your oven. Check for doneness by inserting a skewer into the banana bread, it should come out clean.
- Remove from the pan and transfer to a wire rack to cool.
- I hope you enjoy this easy recipe for the famous American banana bread and feel inspired to try it yourself.