Classic Banana Bread

Name: Classic Banana Bread
Prep time: 15 min
Cook time: 60 min
Yield: 8

Baking

A moist and delicious banana bread with a hint of cinnamon - perfect for breakfast or afternoon tea.

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 60

Preheat your oven to 180°C (350°F). Grease a 9x5 inch loaf pan and line with parchment paper.
In a medium bowl, whisk together the 240 g2 cups all-purpose flour, 1 tsp1 tsp baking soda, 1/4 tsp1/4 tsp salt, and 1 tsp1 tsp ground cinnamon.
In a large bowl, cream together the 115 g1/2 cup unsalted butter and 200 g1 cup brown sugar until light and fluffy, about 2-3 minutes.
Add the 22 large eggs one at a time, beating well after each addition. Stir in the 1 tsp1 tsp vanilla extract extract.
Mix in the mashed 33 very ripe bananas and 60 ml1/4 cup Greek yogurt until well combined.
Gradually add the dry ingredients to the banana mixture and stir just until combined. Do not overmix.
If using, fold in the 100 g1 cup chopped walnuts (optional).
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Ingredients

id: flour metric: 240 g imperial: 2 cups name: all-purpose flour
id: baking_soda metric: 1 tsp imperial: 1 tsp name: baking soda
id: salt metric: 1/4 tsp imperial: 1/4 tsp name: salt
id: cinnamon metric: 1 tsp imperial: 1 tsp name: ground cinnamon
id: butter metric: 115 g imperial: 1/2 cup name: unsalted butter, at room temperature
id: sugar metric: 200 g imperial: 1 cup name: brown sugar, packed
id: eggs metric: 2 imperial: 2 name: large eggs
id: vanilla metric: 1 tsp imperial: 1 tsp name: vanilla extract
id: bananas metric: 3 imperial: 3 name: very ripe bananas, mashed (about 1 1/2 cups)
id: yogurt metric: 60 ml imperial: 1/4 cup name: Greek yogurt
id: walnuts metric: 100 g imperial: 1 cup name: chopped walnuts (optional)

Preheat your oven to 180°C (350°F). Grease a 9x5 inch loaf pan and line with parchment paper.
In a medium bowl, whisk together the {flour}, {baking_soda}, {salt}, and {cinnamon}.
In a large bowl, cream together the {butter} and {sugar} until light and fluffy, about 2-3 minutes.
Add the {eggs} one at a time, beating well after each addition. Stir in the {vanilla} extract.
Mix in the mashed {bananas} and {yogurt} until well combined.
Gradually add the dry ingredients to the banana mixture and stir just until combined. Do not overmix.
If using, fold in the {walnuts}.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

For the best flavor, use very ripe bananas with lots of brown spots.
If you don't have Greek yogurt, you can substitute with sour cream.
For banana nut bread, add 1 cup of chopped walnuts or pecans to the batter.
Store the banana bread wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to a week.
This bread freezes beautifully! Wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months.

For the best flavor, use very ripe bananas with lots of brown spots.
If you don't have Greek yogurt, you can substitute with sour cream.
For banana nut bread, add 1 cup of chopped walnuts or pecans to the batter.
Store the banana bread wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to a week.
This bread freezes beautifully! Wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months.