Go-To Banana Bread
Recipe from Hannah Medellin · original post
Simple, no add-ins: a soft crumb and deep banana flavour, with salted butter to balance the sweetness. Bakes in a multicooker or the oven.
Ingredients
- plain flour250 g
- baking soda — 1 tsp4.5 g
- ground cinnamon — ½ tsp1.3 g
- fine sea salt — ¼ tsp1.5 g
- salted butter — softened125 g
- brown sugar150 g
- large eggs — at room temperature2 ea
- Greek yoghurt80 g
- very ripe bananas — well mashed3 ea
- vanilla extract — 1 tsp5 ml
Method
- Mash the bananas well in a large bowl.
- Whisk in the softened butter and brown sugar until combined.
- Whisk in the eggs, Greek yoghurt and vanilla.
- Add the flour, baking soda, cinnamon and salt and fold until just combined.
- Pour the batter into a lined tin (or the lined bowl of a multicooker on its bake setting).
- Bake at 180°C until golden and a skewer in the centre comes out clean. The air-fryer setting works too.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
- 125 g Dairy-free spread instead of salted butter
- 20 g Ground flaxseed instead of large eggs
- 80 g Coconut yoghurt instead of greek yoghurt
Mix the flaxseed with 75 ml water and leave it 5 minutes to thicken before whisking it in where the eggs went; the loaf may need 5 to 10 minutes longer, so check with a skewer.
Gluten-free
- 250 g Gluten-free plain flour instead of plain flour
Let the batter rest for 10 minutes before baking so the gluten-free flour hydrates; it may need a few extra minutes, so check with a skewer.
Dairy-free
- 125 g Dairy-free spread instead of salted butter
- 80 g Coconut yoghurt instead of greek yoghurt
Swaps are suggestions — check labels if you are cooking for an allergy.
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Not priced
- plain flour · 250 g
- baking soda · 4.5 g
- ground cinnamon · 1.3 g
- fine sea salt · 1.5 g
- salted butter · 125 g
- brown sugar · 150 g
- large eggs · 2 items
- Greek yoghurt · 80 g
- very ripe bananas · 3 items
- vanilla extract · 5 ml