Foolproof Banana Bread
Preparation time: 60 minutes | Serves: 4-6 people
This recipe for my foolproof banana bread has stood the test of time. I first baked a version of this in early 2020, and despite trying a few different recipes this was one I kept coming back to.
In all honesty it’s more of a banana ’cake’ than bread. I use less flour than a bread recipe would call for, plus the combination of yoghurt and olive oil paired with mashed bananas keeps it moist and delightfully soft on the inside. Bread or not, the end result is delicious and comes together with minimal effort.
Ingredients used in my Banana Bread -
As with any good banana bread recipe, overripe bananas (the darker and spottier - the better) are key. This recipe doesn’t use much sugar, instead it relies on the natural sugars in the ripe bananas.
It’s also free of butter, using olive oil, yoghurt and an egg for the wet components of the recipe. The ingredients are whisked together and folder with flour, baking power and baking soda and a good pinch of cinnamon which adds a lovely warmth.
How to serve my homemade Banana Bread -
Since the banana bread is quite soft and moist, it’s not great for toasting. However if you do enjoy a toasted slice slathered with butter, I’d suggest popping a thick slice in a sandwich press instead.
My favourite way to eat it is warm, with chocolate! It can be a generous drizzle of Nutella or microwaved for around 20 seconds with a block of dark chocolate on top. Finish with a sprinkle of flaky salt and you’ve got yourself the perfect morning or evening treat.
Check out the recipe notes for swaps, serving ideas and other recommendations for this recipe.
Ingredients
100 mls light olive oil
50 gms yoghurt of choice (I use Greek)
1 egg (or swap for an additional mashed banana)
80 gms brown sugar
1 tsp vanilla essence
170 gms flour (I use wholemeal flour)
1/4 tsp. salt
1/2 tsp. ground cinnamon
1 tsp each baking powder and baking soda \
3 overripe bananas + 1 banana for topping (optional)
Handful of chopped walnuts (optional)
Method
Preheat oven to 170°C and line a loaf tin.
Mash the bananas in a bowl and set aside.
Mix the dry ingredients together and whisk gently to get rid of any lumps.
In a separate bowl, whisk the olive oil and yoghurt until combined.
Add the vanilla and egg, then gently fold in the dry ingredients alternating with the mashed banana. Fold in the walnuts if using.
Tip into your prepared loaf pan, and top with the fourth banana (if using), sliced lengthways down the middle.
Bake for 40-45 mins until golden.
Serve warm with butter, honey or your choice of topping.
Swaps, Serves & Storage
Can I make this recipe vegan?
Yes you can easily adapt this banana bread recipe to make it vegan! Use dairy free yoghurt instead of Greek yoghurt and an additional mashed banana to replace the egg. You can also use a flax egg instead.What do I do if I don’t have ripe bananas?
My aunt taught me an easy hack for ripening bananas quickly. Simply pop them on a lined tray in the oven (peel on) for 15 mins at 180°C. The skin will turn completely black and insides will be soft and mushy. Cool for 10-15 minutes before using.
If I don’t have enough bananas or the time to make banana bread, I also like freezing the ripe bananas. Remove the peel and pop them in a zip-lock bag, they’ll last for around 5-6 months in the freezer.Can I swap the walnuts for other nuts?
Bananas and walnuts are a classic combination, but you can swap for pecans or macadamias if you aren’t a fan, or leave them out all together.Do I have to use brown sugar?
I found brown sugar gave me the best result for the softest banana bread, but you can use raw, coconut or white sugar instead. You might need to adjust the quantities according to taste.How long can I store this bread?
The homemade banana bread keeps well at room temperature (wrapped tightly in foil or an air tight container) for up to 3 days, and 7 days refrigerated.Can I freeze this cake?
This loaf freezes beautifully! You can also slice it up and wrap the individual slices with cling wrap and freeze.
Tips & Tricks
Ripe bananas - The darker and mushier your bananas are, the better. The sugars in the fruit are highly concentrated at this point and add a natural sweetness to the cake so you don’t need to use much sugar.
Temperatures - As with any baking recipe, all your ingredients must be at room temperature. Understandably you’re pulling the yoghurt straight out of the fridge, so make sure to measure the yoghurt and set it aside while you assemble the dry ingredients. This will give the yoghurt enough time to come to temperature.
Check out my other cake recipes -
