This classic recipe is an all-season favorite
Banana bread is easy to make, even for beginners, and a great way to use overripe fruits. Sweet, moist, and with a cake-like texture, it is a perfect snack that can be had at any time of the day.
This banana bread recipe can be tweaked to use almond flour, whole wheat flour, nuts, or jaggery.
Ingredients For Banana Bread
3 large overripe bananas mashed (about 1.5 cups)
2 cups all-purpose flour
2 large eggs
1 cup granulated or powdered sugar
1/4 cup butter melted at room temperature
1/4 cup milk or yoghurt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon powder (optional)
1/2 cup chopped nuts (almonds/walnuts/pecans) OR chocolate chips (optional)
Steps To Make Banana Bread
Preheat the oven to 350 degrees Fahrenheit.
Line a greased baking dish (loaf tray) with parchment paper.
In a large bowl add the dry ingredients—flour, sugar, baking powder, baking soda, and salt. Mix well and keep aside.
In another bowl whisk the eggs thoroughly, add the mashed banana, milk, butter, vanilla extract, and cinnamon (if using) and mix well.
Fold in the flour mixture in intervals into the bowl containing the wet ingredients. Mix until it is combined. You don’t need to mix vigorously.
Add in the nuts or chocolate chips from the top.
Bake for about 60 minutes until the crust turns brown and a knife or fork when pushed in comes out clean.
Allow to cool for ten minutes on the wire rack. Let it cool completely before slicing. Serve warm or cold.
Recipe Notes For Banana Bread
This recipe makes a 9 x 5-inch loaf.
Ensure that the flour is sifted well and the sugar is a fine powder.
You can use whole wheat flour instead of refined flour.
You can add mascarpone instead of yoghurt or milk if you want a creamier texture.
Adding extra bananas could make the cake denser and heavier.
