Banana Bread

Bakery-Style Moist Banana Bread

15 min prep · 60 min cook · serves 3 · easy

Ingredients

• 3 Banana
• 2 Eggs
• 1/2 cup 115g Butter
• 1/2 cup Brown sugar
• 1/4 White sugar
• 2 teaspoons Vanilla extract
• 1/4 Greek yoghurt
• 1 1/2 cups 190grams All-purpose flour
• 1 teaspoon Baking soda
• 1/4 teaspoon Salt
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Brown sugar

Method

1. Preheat the oven to 175°C (350°F). Grease or line a loaf tin with baking paper.
2. Brown the butter in a small saucepan over medium heat until it turns golden and smells nutty. Let it cool for a few minutes.
3. In a large bowl, mash the bananas until mostly smooth.
4. Whisk in the eggs, browned butter, brown sugar, white sugar, vanilla, and Greek yogurt until well combined.
5. In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
6. Fold the dry ingredients into the wet ingredients until just combined. Do not overmix—a few small lumps are perfectly fine.
7. Fold in the nuts or chocolate chips, if using.
8. Pour the batter into the prepared loaf tin and sprinkle the top with a little brown sugar, if desired.
9. Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs. 10. Let the loaf cool in the tin for 15 minutes before transferring it to a wire rack to cool completely. Baker’s Tips * The riper (even black-speckled) the bananas, the sweeter and more flavorful the bread. * Weighing the flour, if possible, helps prevent a dry loaf. * The banana bread tastes even better the next day as the flavors continue to develop.