🍌Super Moist Banana Bread
A Plain Jane classic. Bonus: a peek into what's for dinner.
[This recipe is a repost from October 2023 but at the bottom really is what we had for dinner tonight :) ]
This loaf is so moist, that I've heard eaters exclaim, "This is so good, it doesn't need any butter on it."
The yogurt helps, to be sure, but the secret to any moist loaf is to stir only until the ingredients are just combined. Resist the temptation to give a few more stirs, just to be sure.
Good For You
whole grain
built-in fruit and yogurt
healthy fats
Good For
hosting coffee/tea chats
lunches or after-school snacks
freezing
gifting
Super Moist Banana Bread
Ingredients:
1 cup mashed very ripe bananas
2/3 cup sugar
1/4 cup vegetable oil like canola
1/2 cup plain yogurt*
2 eggs
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Method:
Measure the first 5 ingredients into a large mixing bowl. Mix well.
Mix dry ingredients in a second bowl.
Add dry ingredients to the banana mixture. Stir just until combined and no more. It will still be lumpy.
Pour batter into a greased 9"x 5" loaf pan. Use parchment paper for an easy cleanup, if you like.
Bake at 325 F for 60-70 minutes. A toothpick should come out clean when you poke the middle. A few crumbs on it are okay.
Cool in the pan for 5 minutes before loosening around the edges with a knife. Turn onto a rack to cool.
Store partially covered on your counter for 3 days.
Nutrition tip:
Prefer your loaf a little less sweet? Try using 1/2 cup sugar or less if you prefer. Keep in mind, that sugar helps slow gluten development so your loaf may rise more and therefore, be less tender.
Kitchen tip:
*You can also use sour cream or in a pinch, 1 tsp of lemon juice or vinegar added to 1/2 cup milk.
Allow the number of ripe bananas you have, to dictate how much of this recipe you make. It easily doubles. I have made little loaves in addition to the full-size loaf when I have enough bananas to make 1.5x the recipe. These are great to pass on to single family members or neighbors.
Not enough bananas to make a full recipe this time? Peel bananas, place them in a freezer bag, and then toss into your fridge freezer for next time. You can also freeze them right in the peel. But I find them way more appealing to use up when I rummage past a white banana rather than a black one. And they are easier to work with if peeled beforehand.
Do you need some dinner inspiration?
This is what went into the oven for us tonight, alongside some garden fresh baked potatoes.
The original recipe is here. I can’t seem to leave recipes alone though. This is how I tweaked it (this time!):
Added in some stewing beef to the sauteing onions and garlic.
So much beautiful color! I couldn’t resist adding in yellow too with some corn-off-the-cobb that we froze this season.
Since I had fresh cherry and beef steak tomatoes to use up, they replaced the canned tomatoes called for in this recipe.
And lastly, the potatoes jumped ship to go solo, so we could capitalize on the season of garden-fresh baked potatoes.
Can you stand all the yumminess of this time of year? Thank you, Veggies Save the Day for the delicious dinner inspiration!
Do you have some dinner inspiration to share?
Pull up a chair to the Contented Table Community Chat to join the conversation.
Bring a friend, there’s always room for one more,
Jane