Description
Perfect banana bread combines comfort and nostalgia in one delightful loaf. Moist crumb and rich banana flavor create a simple yet irresistible treat you’ll crave time and again.
Ingredients
Scale
Main Ingredients:
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (240 ml) mashed ripe bananas (about 2 large bananas)
- 1/2 cup (120 ml) unsalted butter, softened
- 2 large eggs
Baking and Spice Ingredients:
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Additional Ingredients:
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) diced fresh or frozen mango (thawed and drained if frozen)
- 1/4 cup (60 ml) plain Greek yogurt or sour cream
Spiced Mango Topping (optional):
- 1/4 cup (60 ml) diced fresh mango
- 2 tablespoons (30 g) granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare the oven environment by heating to 350°F and positioning a rack in the center. Coat a 9×5-inch loaf vessel with non-stick spray or parchment paper to ensure effortless removal.
- Craft the dry foundation by whisking flour, leavening agents, salt, and warm spices in a medium mixing bowl. Create a uniform mixture that will provide structure and flavor to the bread.
- In a spacious mixing bowl, cream butter and sugar until the texture transforms into a light, airy consistency. Incorporate eggs individually, allowing each to integrate fully before adding the next. Introduce vanilla extract to enhance the aromatic profile.
- Transform ripe bananas into a smooth puree, then blend with Greek yogurt. Gently fold the mashed fruit and yogurt into the butter mixture, creating a rich, creamy base. Delicately incorporate diced mango pieces.
- Gradually introduce the dry ingredients to the wet mixture, stirring with a gentle hand. Mix until ingredients are just combined, avoiding overmixing which can result in dense bread.
- Transfer the batter into the prepared loaf pan, ensuring an even distribution. Create a tantalizing topping by coating remaining mango pieces with a sprinkle of sugar and cinnamon, then scatter across the surface.
- Slide the pan into the preheated oven and bake for 50-60 minutes. Monitor the bread’s surface, covering with aluminum foil if it browns too rapidly. Test for doneness by inserting a toothpick – it should emerge clean when the bread is fully baked.
- Allow the bread to rest in the pan for 10 minutes, facilitating easier removal. Transfer to a wire rack, letting it cool completely before slicing to maintain optimal texture and prevent crumbling.
Notes
- Always use overripe bananas with brown spots for maximum sweetness and deeper banana flavor.
- Gently fold ingredients to maintain bread’s light, tender texture and prevent dense, tough results.
- Room temperature eggs and butter blend more smoothly, creating a more uniform and fluffy banana bread.
- For gluten-free option, substitute all-purpose flour with almond or coconut flour, adjusting liquid proportions slightly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg