Best Banana Bread Ever
February 23 is Banana Bread Day. Who even knew that was a thing? Banana bread is one of those recipes that everyone seems to have in their back pocket. And for good reason. It’s typically a cinch to make, uses up all those extra-ripe bananas that you never seem to eat (our tip? As soon as they’ve gone brown, peel them and toss into a ziploc and store in the freezer until the next time you’re craving some freshly baked bread or muffins) and it’s seriously moist and delicious.
Instead of the more traditional buttermilk, for this banana bread recipe we like to use Greek yogurt, which adds some healthy probiotics and kicks up the protein content too. Gently scented with cinnamon and nutmeg and, even better when bursting with either blueberries or dark chocolate chips, this banana bread is the perfect weekend morning treat.
Servings
Makes 1 Loaf
You’ll Need
- 1 ¾ (375 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- ½ tsp (2 mL) ground cinnamon
- ½ tsp (2 mL) freshly ground nutmeg
- ½ tsp (2 mL) sea salt
- ½ cup (125 mL) + 2 tbsp (30 mL) unsalted butter, at room temp
- 1 cup (250 mL) granulated sugar
- 2 large eggs
- 4 tbsp (60 mL) plain yogurt
- 1 tsp (5 mL) best quality pure vanilla extract
- 3 large ripe organic bananas, mashed
Prep and Cook
- Preheat oven to 350 F. and generously grease a 9 x 5 inch loaf pan
- In a small bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt and set aside
- Place butter and sugar into the bowl of a food processor fitted with a paddle attachment (or use an electric mixer)
Beat until light and fluffy, about 3 to 4min
Add eggs, Greek yogurt, and vanilla and beat well, about 1 to 2 min
Using a wooden spoon, fold through mashed bananas
Carefully add flour mixture and fold though until just moistened (do not over blend) - Pour batter into prepared tin and smooth top
Bake in preheated oven for 1 hour, or until a skewer inserted in the centre comes out clean
Remove to rack to cool for 5 min and turn out of pan
