Banana Bread
I have made countless banana bread recipes over the years, with the hope of baking a banana bread that is light, not too sweet, rises nice and high but slices well. This is the winner! Enjoy this bread lightly toasted with some peanut butter for a quick satisfying breakfast or have it as a side with your afternoon coffee. I prefer this bread made with only a half a cup of sugar but if a sweeter loaf is desired then you can increase the sugar to three-quarter cup, add in some chocolate chips or frost it with lemon icing.
YIELD : 1 loaf
Equipment
- 8½ x 4½ loaf pan
Ingredients
- 1 cup mashed bananas about 2 large bananas. Note: Do not use more than 1 cup of mashed bananas.
- ¼ cup unsalted butter at room temperature you can use vegetable oil instead of butter but this will result in a denser bread
- ½ cup granulated sugar
- 1 egg white
- 1 large egg
- ½ cup plain yogurt use at least 2% fat, Greek yogurt is a good option
- 1 teaspoon pure vanilla extract
- 1¾ cup all-purpose flour
- ¼ cup whole wheat flour or substitute with all-purpose
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
- 1 teaspoon salt
Optional ingredients:
- ½ cup mini chocolate chips
- ¾ cup wild blueberries
Optional lemon icing:
- 1 cup confectioners' sugar
- 1 tablespoon unsalted butter at room temperature
- 1 tablespoon lemon juice freshly squeezed and strained
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Instructions
- Grease the loaf pan with butter. Dust the bottom and sides of the loaf pan with flour. Position the oven rack to the middle position and preheat to 350°F.
- Mash the bananas in a large bowl and measure out one cup.
- Cream the butter and sugar for 1 minute. Add the egg and egg white and beat until smooth. Add in the yogurt, and vanilla and blend. Add the mashed bananas and stir.
- Combine the flours, baking soda, baking powder and salt in medium bowl. Add the banana mixture to the flour mixture and stir only just to combine. Over stirring the mixture will develop too much gluten and result in a rubbery consistency and denser bread.
- If adding chocolate chips or blueberries, fold them into the batter.
- Pour the batter into the prepared pan and bake in the centre of the oven at 350°F for 55-60 minutes. Insert a tooth pick into the centre of the loaf. If it comes out clean it is done. Cool completely before slicing.
- If icing the bread, combine all the ingredients in a medium-sized bowl. Beat with an electric mixer until smooth. Ice the banana bread when it is completely cooled.
Notes
Always use only one cup of mashed bananas. If you add more than this, the bread will be too moist. If you mash the bananas and end up just shy of a cup, you can add one tablespoon of buttermilk to the wet mixture before adding it to the dry.
Nutrition
Serving: 1-one slice without icing or add insCalories: 171kcalCarbohydrates: 29gProtein: 4gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 26mgSodium: 289mgPotassium: 119mgFiber: 1gSugar: 11gVitamin A: 153IUVitamin C: 2mgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!