Moist Banana Bread Recipe
This banana bread recipe is one of my favorites, as it comes out moist and delciously fragrant. Baked with ripe bananas and eggs along with flour and brown sugar, this banana bread recipe also includes yogurt for extra moist texture.
Ingredients
| Ripe bananas | 1 Cup (16 tbs), mashed | |
| Baking soda | 1 Teaspoon | |
| 1/2 cup low-fat yogurt 125 mL | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Brown sugar | 3/4 Cup (16 tbs) | |
| 1 egg or 2 egg whites 1 | ||
| Vanilla | 1 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Whole wheat flour | 1/2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Pinch salt | 1 Pinch | |
Directions
In small bowl, combine bananas, baking soda and yogurt.Allow to rest.
In separate bowl, combine oil, sugar, egg and vanilla.
Blend together well.
In large bowl, combine all-purpose flour, whole wheat flour, baking powder and salt.
Mix together well.
Combine banana mixture with oil mixture.
Add to dry ingredients in large bowl and stir together just until moistened.
Spoon batter into non-stick, lightly oiled or parchment paper-lined 8 x 4-inch/1.5 L loaf pan.
Bake in preheated 350°F/180°C oven for 50 to 60 minutes, or until loaf springs back when gently touched.
In separate bowl, combine oil, sugar, egg and vanilla.
Blend together well.
In large bowl, combine all-purpose flour, whole wheat flour, baking powder and salt.
Mix together well.
Combine banana mixture with oil mixture.
Add to dry ingredients in large bowl and stir together just until moistened.
Spoon batter into non-stick, lightly oiled or parchment paper-lined 8 x 4-inch/1.5 L loaf pan.
Bake in preheated 350°F/180°C oven for 50 to 60 minutes, or until loaf springs back when gently touched.
Chef
