Almost four years ago during the great (note: sarcasm) pandemic I discovered a love for baking. I never was the baking type but when everything was shut down and there was not to much to do, I found a new hobby.
There were many things I baked but one recipe that became a recurring trend was banana bread. I’m not exactly sure why but it probably boils down to the fact that my kids actually ate it, as did everyone else. My new hobby didn’t come without some repercussions though. One of which being some extra pounds tossed in the mix.
I tried many recipes but one that stood the test of time and became the winner was this one from Sally’s Baking Addiction. Her recipes are just marvelous and she has tips and tricks for making the bread top notch.
You can add whatever mix-ins you prefer but walnuts are my favorite. My kids aren’t a big fans but sometimes they like chocolate chips in it. Even if you opt out of adding any mix-ins, or you just don’t have anything in the pantry, the banana bread by itself is yummy and very moist. Plus, this is a fun recipe to do with your kids. Especially when they get to mash the bananas or add in the the nuts or chocolate.
Since February 23 is National Banana Bread day, why not celebrate by baking a loaf of your own?
Banana Bread Recipe
Ingredients:
- 2 cups all-purpose flour, spooned and leveled out
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (8 Tbsp) unsalted butter, room temperate soft
- 3/4 cup packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/3 cup plain yogurt or sour cream, at room temperature
- 2 cups mashed bananas (about 4 large ripe bananas)
- 1 teaspoon pure vanilla extract
- optional but recommended: 3/4 cup chopped pecans or walnuts or chocolate chips. Honestly this one you measure with your heart
Instructions:
- Adjust the oven rack to the lower third position and preheat the oven to 350°F. Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5-inch loaf pan with nonstick spray. Set aside.
- Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about two minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the yogurt, mashed bananas, and vanilla extract until combined.
- With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix. Fold in the nuts, if using.
- Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes depending on your oven, so begin checking every five minutes around the 60-minute mark.
- Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for one hour. Remove bread from the pan and cool bread directly on the wire rack until ready to slice and serve.
- Cover and store banana bread at room temperature for two days or in the refrigerator for up to a week. Refer to this link for specific tips and tricks on baking and freezing the bread.
