I often leave 3 extra bananas to ripen. So I can make banana bread. But NOT for me, it's for my hubby who loves banana bread! :D
This is super moist and full flavored banana bread. It's very easy to make and also a great way to use older bananas. Prefect for breakfast with some yogurt or mid-day snack.
Make sure you use really ripe bananas that are covered with a lot of brown spots. This will make your bread even more stronger banana-flavored and richer taste.
3 medium ripe bananas, mashed (reserve one for topping)
1/2 cup (125ml) melted butter (or coconut oil)
1/2 cup (100g) caster sugar (brown or coconut sugar)
2 large eggs
1/2 cup plain yogurt (or sour cream)
1/2 tsp vanilla paste (optional)
11/2 cup plain flour (or wholemeal flour)
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts (any kind of nuts or desiccated coconut) + extra for topping (optional)
1/2 cup porridge oat + extra for topping
- Preheat the oven to 175C. Grease a 9x5 inch (22cm x12cm) loaf pan
- Combine the flour, baking soda, baking powder, salt, walnuts and oat. Set a side.
- In another large bowl, mash 2 bananas, then stir together the melted butter or coconut oil, sugar, eggs, vanilla and yogurt. Mix well.
- Add the dry ingredients into the wet. Fold gently until all the ingredients are just combined and no more dry flour. Don't over mix! Pour the batter mixture into the loaf pan. Slice the banana to half (side way), lay them on top the batter mixture along with some extra oat and walnut pieces.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Leave it in the pan for 10 minutes before removing the bread out of the pan to a cooling rack.
- Enjoy! :)
Similar recipe - Walnut and Cranberry No Knead Bread