The BEST Banana Bread
Wonderfully soft, moist, and packed with sweet banana flavour, this easy homemade banana bread is infused with vanilla and a hint of warm spice. The perfect way to use up ripe bananas!
Servings: 1 loaf
Ingredients
- 375 g plain/all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 150 g light brown sugar
- 240 g plain Greek-style yogurt
- 120 ml vegetable oil
- 1 teaspoon vanilla extract
- 4 large ripe bananas mashed
Instructions
- Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Grease and line a 23 × 13cm (9 × 5-inch) loaf tin with parchment paper. Set aside.
- In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a separate large mixing bowl, whisk together the eggs and light brown sugar until thick and lighter in colour.
- Add the yogurt, vegetable oil, vanilla extract, and mashed bananas, and whisk until combined.
- Add the dry ingredients in thirds, gently folding after each addition until just combined. Avoid overmixing. The batter will be thick and slightly lumpy.
- Pour the batter into the prepared loaf tin and spread it out evenly.
- Bake for approximately 1 hour 5 minutes, checking from 55–60 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
- Leave to cool completely in the tin on a wire rack before slicing and serving.
Notes
Bananas: Use very ripe bananas with plenty of brown spots for the sweetest flavour and best texture.
Storage: Store the banana bread in an airtight container at room temperature or in the fridge for up to 5 days.
Freezing: This banana bread freezes well for up to 3 months. Wrap the whole loaf or individual slices tightly and place in a freezer-safe container or bag. Thaw overnight in the fridge before serving.