Banana Bread

  1. Preheat oven to 350F/180C. Butter a 9x5-inch loaf pan.
  2. In a medium bowl sift together flour, baking soda, cinnamon, and salt. Then set aside.
  3. 1 ¾ cups (250 g) all-purpose flour
    1 teaspoon baking soda
    ¾ teaspoon ground cinnamon
    ½ teaspoon salt
  4. In a stand mixer fitted with a paddle attachement, beat together butter and sugars for 2-3 minutes until light and fluffy.
  5. 1 stick (½ cup/115g) butter, softened
    ½ cup (100 g) light brown sugar (or dark)
    ¼ cup (50 g) granulated sugar
  6. Add honey and beat for one more minute. Scrape down the sides and the bottom of the bowl occasionally.
  7. 2 tablespoons honey
  8. On medium speed, beat in the eggs one at a time, beating well after each addition.
  9. 2 large eggs, room temperature
  10. Add mashed bananas and vanilla extract and beat.
  11. 1 ½ cups mashed bananas (3-4 bananas)
    1 teaspoon vanilla extract
  12. With mixer on low speed, add half the dry ingredient and beat just until combined.
  13. Add the yogurt and beat until combined.
  14. ⅓ cup (80 g) yogurt.
    Siggi's vanilla cinnamon yogurt recommended
  15. Add the other half of the dry ingredients and beat slowly or fold by hand just until combined. Do not overmix - the less you mix, the lighter the bread will be.
  16. Fold in nuts (optional).
  17. ¾ cup (80 g) walnuts or pecans, roughly chopped (optional)
  18. Pour batter into prepared loaf pan and bake for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean or with just a few moist crumbs. Let the bread cool for 10 minutes in the loaf pan on a wire rack, then remove from loaf pan and let it cool completely on wire rack.

Recipe from Pretty. Simple. Sweet .

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