Any guesses on which two dessert recipes topped Google searches in 2020? Sourdough and banana bread! The latter was all over peoples Instagram Stories through the course of this year, with everyone turning into a pastry chef and competing with their friends over who bakes best. Banana bread has fast become a fan favourite due to the fact that it can be eaten over tea and coffee, breakfast and even after a lunch or dinner meal. Not too heavy on the stomach, it will surely satisfy your sweet tooth. So, here we go! Compiled from Sally’s Baking Addiction, here is how to make the yummiest banana bread ever:
2 cups all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened to room temperature
3/4 cup packed light or dark brown sugar
2 large eggs, at room temperature
1/3 cup plain yogurt or sour cream
2 cups mashed bananas (about 4 large ripe bananas)
1 teaspoon pure vanilla extract
optional: 3/4 cup chopped pecans or walnuts
Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside. Whisk the flour, baking soda, salt and cinnamon together in a large bowl. Using a stand mixer, beat the butter and brown sugar together on high speed until smooth and creamy. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if you are using them. You don’t have to add them but pecans will surely take the taste up a notch.
Spoon the batter into the prepared baking pan and bake for one hour. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. Test with toothpick after 60 minutes. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Note: Banana bread tastes best on day two after the flavours have settled together. If you are not using nuts, a great idea would be to cook up some cream cheese frosting!