How to make Banana Bread

Banana bread is a classic! It’s great for a snack, bringing to potlucks, celebrating the holidays, and also breakfast! This recipe is super easy, it’s just the baking time that takes a little longer. Kai and I wanted to make this recipe for breakfast, so we added less sugar, but I have measured out an estimate below for those that want it sweeter. Feel free to add a little more or a little less sugar=) I also added yogurt to make the bread more moist, you can also use sour cream or buttermilk, or just milk. The banana bread is currently baking in the oven as I am writing this post, and I can’t wait to eat it!

Time : 1 hour – 1.5 hours

Ingredients

3 large extra ripe bananas (1½ cups mashed)
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
½ teaspoon salt
1/2 tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
¼ – 3/4 cup brown sugar ( I used ¼ cup of sugar, and this is just barely sweet. )
8 tbp butter, softened
2 eggs, beaten
1 tsp vanilla extract
½ cup whole yogurt ( banana flavored yogurt can be used as well )

It is best if all ingredients are at room temperature before prepping.

Preheat the oven to 325 F or 350 F. ( I use a glass pan and bake at 350 F for this recipe. I use foil to cover my bread before going into the oven, and then removing it and baking again. For those that are using a metal loaf pan, without the foil, just bake for an hour at 325 F. )

In a bowl, mix in flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg.

Mash up the bananas in a bowl.

In a large bowl, mix in the brown sugar, butter, eggs, vanilla extract, and the yogurt. Save the butter wrapper for buttering the pan later.

Then pour the mashed bananas in the large bowl and mix. Sift the dry ingredients into the wet ingredients and mix well.

After everything is mixed, butter the pan with the butter wrapper from earlier.

Pour the mixture into a loaf pan or a small pan. I used a glass pan, and toppled some walnuts on 1/3 of the section.

Since this recipe uses a glass pan here, bake for 40 minutes with a foil covering the top, so the bread doesn’t dry up. Then remove the foil, and bake for another 20 minutes. ( For those that are using a metal loaf pan, without the foil, just bake for an hour at 325 F. )