For many of us, the scent of freshly baked banana bread summons fond childhood memories of simpler times. This recipe is both moist, and bursting with intense banana flavor. Pack a slice (or two) for your trip down memory lane.
|2 cups||all-purpose flour||240 g|
|1 teaspoon||baking soda||5 mL|
|1 teaspoon||cinnamon||5 mL|
|1/2 teaspoon||salt||2.5 ml|
|1 cup||brown sugar, firmly packed||180 g|
|1/4 cup||butter, softened||60 g|
|2 cups||mashed, ripe bananas (about 4 bananas)||600 g|
|1/3 cup||plain yogurt or sour cream||82 g|
|1 teaspoon||vanilla extract||5 ml|
|1/2 cup||semi-sweet chocolate chips or chopped nuts (optional)||85 g|
- Preheat oven to 350°F (180°C).
- In a medium mixing bowl, combine flour, baking soda, cinnamon and salt.
- In a large mixing bowl cream together brown sugar and butter. Stir in eggs, one at a time then add mashed bananas, plain yogurt and vanilla extract; mix until blended.
- Slowly add flour mixture to wet ingredients and stir just until blended; do not overmix.
- Fold in optional chocolate chips.
- Pour batter into an 9” x 5” (23 cm x 13 cm) loaf pan coated with cooking spray and bake for approximately one hour, or until toothpick inserted in the middle comes out clean.
- Remove from oven and let cool for 10 minutes in the pan. Remove and cool completely on wire rack.
Tips & Tricks
If your banana bread is done, but the middle remains a little undercooked, try turning of the oven off and leaving the loaf in for another 5 minutes.