Best Ever Banana Bread

Moist, buttery and sweet, this is the best ever banana bread recipe!

Ingredients

• 2 cups (250g) plain flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 3/4 cup brown sugar

• 1/2 cup (115g) butter, softened to room temperature

• 2 eggs

• 1/3 cup plain yoghurt or sour cream

• 4 large rip bananas, mashed

• 1 teaspoon vanilla extract

• optional: 3/4 cup (100g) chopped pecans or walnuts

Method

1. Preheat your oven to 200C or 180C fan-forced. Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside. Make sure your racks are positioned in the center of your oven.

2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.

3. Using a handheld or stand mixer with a whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.

4. On medium speed, add the eggs one at a time, beating well each time. Beat in the yoghurt, mashed bananas, and vanilla extract on medium speed until well combined.

5. With the mixer running on a low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. If you are using nuts, fold these through now.

6. Spoon the mixture into the baking pan prepared earlier and bake for 60-65 minutes. After 30 minutes, pull out of the oven and loosely cover the bread with aluminum foil to help prevent the top and sides from getting too brown.

7. Insert a knife or toothpick in the center of the loaf which will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan on a wire rack.

8. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.

Recipe