Like the rest of the internet, I have been making a lot of banana bread lately because it checks all of the boxes for me as we shelter in place– it’s comforting, uses accessible ingredients, and oh-so satisfying.
mise en Place
- 2 medium/large bowls to mix, rubber spatula, whisk, measuring spoons and cups
- 4″ x 8 ” x 3″ loaf pan (if you have a different pan that’s fine, just adjust the baking time accordingly)
- parchment paper or aluminium foil
- 1 1/2 cups of all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder (try and find aluminum free)
- 3/4 teaspoon sea salt
- 3 very ripe bananas
- 6 Tablespoons melted unsalted butter
- Additional butter to coat the loaf pan
- 1/4 cup dark brown sugar (light will also work)
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup plain Greek yogurt or sour cream (creme fraiche or mascarpone will also work)
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips (optional)
- Optional – about a Tablespoon of turbinado sugar or sugar in the raw
Directions
- Preheat the oven to 350° F. Cut a piece of parchment/foil to fit the width of the pan and long enough to hang over the edges (you’re making a “sling” to lift the loaf out of the pan) and fit it inside the pan. Grease the pan and parchment using additional butter additional butter (or non-stick spray)
- In a large bowl combine the flour, salt, baking soda, and baking powder. Use a whisk to combine it well. Set aside.
- In another bowl, peel and mash your bananas with a fork. Whisk in the butter, sugars, egg, yogurt and vanilla. Combine well.
- Gently pour half of the wet ingredients into the dry bowl and using a rubber spatula mix until almost combined. Add the other half of wet ingredients and mix until almost combined. You should still see some flour.
- Add the chocolate chips and mix until the flour is barely combined. You don’t want to over mix the flour because it makes for a tough texture.
- Pour the batter into the pan and top with the turbanido sugar (optional but it makes for a nice ‘crunch’ on the crust) and bake immediately.
- It will take approximately 45 – 50 minutes depending on your oven and pan. Check it by inserting a toothpick close to the center and it should barely come clean. Let the loaf rest and cool completely. Slice and enjoy all week. Cover any leftovers and store at room temp.
make it your own
There are hundreds of banana bread recipes out there. Make your own special version by varying some of the ingredients. For example…
- Add a Tablespoon of dark rum
- Make it for dessert and add a cream cheese frosting or a coffee frosting to the cooled loaf
- Add a teaspoon of grated orange zest to the batter (that would go beautifully with the chocolate chips)
- Sub walnuts or pecans for the chocolate chips
- Make it for Thanksgiving breakfast and add 1 teaspoon cinnamon and a pinch of nutmeg
- Make it minimalist and eliminate the chocolate chips
- Slice a piece, toast it and top with peanut butter or nutella
The possibilities are endless. Use your imagination and enjoy!
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