This easy and moist recipe for banana bread is one of the best you will find out there. It will take you no time to whip it up and the final result is perfect. I used plain yogurt in this but you can certainly use milk, buttermilk or sour cream instead. This is a very versatile recipe for banana bread.
Banana bread is a great addition to any lunch box. Make some cream cheese sandwiches with it if you like. Extreme deliciousness!
The best results for this recipe for banana bread will come if you are using very ripe bananas. The darker the peel the better. In fact, if your bananas have turned black from not using them go ahead and freeze them for future use if you do not have time to make this banana bread now.
This is what you are going to need for this delectable recipe for banana bread:
3 very ripe medium bananas
3 TBS (45 ml; 1.5 oz.) of oil
1 tsp. (5 ml) of vanilla extract
2 large eggs at room temperature
¾ cup plain yogurt or milk or buttermilk or sour cream
¾ cups (150 grams) of white sugar
2 ½ cups (320 grams) of all-purpose flour
2 ½ tsp. (11.5 grams) of baking powder
1 tsp. (6 grams) of salt
½ cup (56 grams) of chopped walnuts
Brown sugar for topping
Heat oven to 350 degrees F (176 C).
Mash the bananas in a bowl. Add the oil, vanilla, eggs, yogurt and sugar. Whisk for about a minute until smooth.
In a small bowl lightly whisk the flour, baking powdered and salt. Pour the dry ingredients into the banana mix and mix it all in until you no longer have any dry ingredients left in the bowl. Do not over beat. Fold in the walnuts.
Pour the batter into a 9.25×5.25 buttered bread loaf pan. Level the dough with a spatula and sprinkle the top with the some brown sugar.
Place the pan in the oven and bake for 50 to 60 minutes. Check the bread at 50 minutes by inserting a pin at the highest level. If it comes out clean remove the cake from the oven. If not continue cooking and checking every 5 minutes.
Remove from oven and cool in the pan over a cooling rack for about 30 minutes. Invert the pan to unmold the banana bread and continue cooling on the rack. Cool down completely before slicing.