Bread Recipes

Easy and Moist Banana Bread Recipe | COOK WITH GABBY

Most often we have bananas available in our fruit basket and most of the time we throw it as it turns ugly looking with so many black dots,. It looks rotten and we don;t want to eat it. Making banana bread is the easiest way to preserve bananas and makes it more tasty and appetizing. In these recipe I will show you how to make the easiest and moist banana bread you’ll every try. I put Almond nuts instead of walnuts or pecans (as almond is the only available in my kitchen). Below is the list of ingredients which easier for you to follow 🙂 Banana bread tastes best on day 2 after the flavors have settled together.

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 (I use Greek yogurt)
2 cups mashed bananas (about 4 large ripe bananas)
1 teaspoon pure vanilla extract
optional: 3/4 cup chopped pecans or walnuts ( I used almond instead)

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 handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. 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. Fold in the nuts, if using. Do not over mix
Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. 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.

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Greetings food lovers, welcome to the kitchen! This is Gabby, your host and undercover chef

I like and love three things I want to make my channel about:
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