Inspired to start baking while on quarantine but don’t know where to start? Our team at Brownsalt have scavenged for the perfect, no-fail Banana Bread recipe so you don’t have to! It’s the perfect introduction to baking, and with just 10 minutes of prep time and some basic pantry ingredients, you’ll be left wondering why you’ve never tried this one out before. It doubles up as a bread and dessert; a perfect side with your evening cup of tea or a mildly sweet post-lunch dessert!
All you’re going to need is some kitchen fundamentals, a loaf pan, an electric mixer and an oven to get started!
Banana Bread Recipe
Recipe adapted from Bon Appetit
1½ cups all-purpose flour
1¼ teaspoons baking soda
1 cup dark brown sugar
⅓ plain yogurt
¼ cup butter + more for greasing
2 large eggs
4 large very ripe bananas, mashed (about 1½ cups)
½ cup chopped bittersweet chocolate chips (optional)
½ cup chopped walnuts (optional)
Preheat the oven to 180 Degree Celsius and lightly grease the pan with some butter.
Combine dry ingredients. Whisk flour, baking soda, and salt in a medium bowl.
Combine wet ingredients. Cream the brown sugar and butter in a bowl for a couple of minutes until light and fluffy using an electric beater on medium speed.
Next, add yogurt and eggs (one at a time), beating on low after each addition.
Make the batter using a spatula, add the dry ingredients into the wet mixture slowly, and mix in an 8 figure pattern till incorporated.
Fold mashed bananas and chocolate and mix just until combined. Be careful to not over mix at this point for a luscious moist texture. Pour batter into loaf pan.
Bake bread until a tester inserted into the centre comes out clean, 50–65 minutes (time will vary depending on the size of your pan/oven). Transfer the pan to a wire rack and let bread cool in the pan for one hour. Turn out bread and let cool before slicing.
Pro tips: Toast baked bread for a minute and smear with butter for the perfect tea-time snack!
Enjoyed spending a few extra hours in the kitchen? Stick around for our quarantine baking series!
About the Author
Vaishnavi Behl cooks by day and writes about food by night. In her free time, she binge reads and experiments with analog photography.