THE BEST BANANA BREAD
Ingredients
- 250 g (2 cups) all purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3 (300 g-3,5 oz) large overripe bananas
- 100 g (1/2 cup) unsalted butter room temperature
- 150 g (3/4 cups) muscovado dark brown sugar or brown sugar
- pinch of salt
- 40 g (3 tbsp) vegetable oil I used sunflower seed oil
- 2 eggs room temperature
- 1 tsp vanilla paste or vanilla extract
- 125 g (1/2 cup) unsweetened plain yogurt
- 85 g (1/2 cup) chocolate chunks or chocolate chips
Instructions
- In a medium size bowl sift together flour, baking soda, cinnamon and set aside.
- Cut in slices bananas and mashed with a fork a or a potato masher. Set aside.
- In a large size bowl place butter, sugar, salt, vegetable oil and mix with a hand mixer for at least 4 minutes or until pale and fluffy.
- Incorporate the eggs one at a time, vanilla paste, yogurt and mashed bananas. Mix until well combined.
- Sift in two times the flour mix and gently fold it with a spatula: don’t overmix flour mixture.
- Incorporate the chocolate chunks.
- Place the batter into a loaf pan 4,5x9 inch - 11,5x 22,5cm lined with parchment paper and greased.
- Bake in preheated oven at 180°C – 350°F for 50-55 minutes or until a toothpick comes out clean but with some little moist crumbs.
- Remove from the pan and allow to cool down on a wire rack.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
This recipe is very easy and always gives super moist and soft banana bread, so forget that banana bread that become hard and dry after few hours that are baking!
Even if it’s so easy and foolproof, if you don’t want to make any mistake, I give you a precious tip: be patient and mix your butter and sugar with a hand mixer until becomes pale, fluffy and incorporate a lot of air.
When you use banana for baking, it is very important to use overripe bananas. The ones you wouldn’t eat because too ripe, full of black spots, are perfect for baking! Overripe bananas feature a lot of sugar (fructose) that make your baking goods absolutely irresistible!
They are also easier to mash because very soft and turn easily out into a very creamy puree.
If you don’t want to wait until your bananas become overripe, you can poke them through the skin and put them in microwave for about 1 minute.
I love the banana-chocolate match, but if you are looking for a healthier version, you can substitute dark chocolate with chopped pecans or walnuts.
