Classic Banana Bread

It’s amazing what some ripe bananas will make someone like me do ๐Ÿ™‚ At our startup’s office (InsideVault), bananas are everyone’s favorite fruit to consume and thus I oblige by keeping the stock of bananas as plentiful as possible. Sometimes I can’t keep up with how quickly bananas disappear! But other times, no matter how hard I try to predict banana-eating behavior around me, I inevitably find myself staring at anywhere from 4-6 perfectly ripened (and unwanted) bananas from time to time.

And thus was born my classic banana bread recipe below – it’s easy, simple, and puts to use food that would otherwise go to waste. And if you know me, you know I hate wasting good food (and I hope many of you agree with me!). Everyone who I have shared this bread with has enjoyed it very much and I hope you do too! ๐Ÿ™‚

PS – remember not to use rotten bananas, only ripe and very ripe! ๐Ÿ™‚ A good rule of thumb is to use bananas you would eat, perhaps not at your favorite moment in it’s life, but one you would nonetheless still eat if you had to ๐Ÿ™‚


Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white, granulated sugar
1/3 cup butter, softened
2 large eggs
2-2.5 cups mashed ripe banana (about 4-5 bananas)
1/3 cup plain yogurt
1 teaspoon vanilla extract
Cooking spray

Directions

Preheat oven to 350 degrees F.

Combine the flour, baking soda, and salt in a bowl – stir with a whisk or fork and set aside.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (approximately 1-2 minutes). Add the eggs one at a time, incorporating them well into the butter and sugar mixture. Now add the mashed banana, yogurt, and vanilla; beat until blended.

Add flour mixture and beat at low speed just until moist. Use a spatula if needed to ensure that none of the flour mixture is left dry and unmixed.

Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan (other pans work too, as long as they are non-stick) coated with cooking spray. Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center comes out clean (this depends on your oven strength, so start testing after the 40 minute mark).

Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

If desired, sprinkle powdered sugar on top of bread once cooled and serve sliced.

4 thoughts on “Classic Banana Bread

    • You can absolutely substitute brown sugar instead of white (and this goes for most recipes). The ratio is 1:1, so just use 1 cup of brown sugar here instead (light or dark!). No other substitutions are necessary.

  1. Dear chef Priyanka, we would love to make this bread. Is there any option to replace the egg and still maintain the taste and moisture of the bread? Thanks. It looks so yummy it must taste divine ๐Ÿ™‚

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