Banana Bread

This classic homemade banana bread with almonds is quick, and easy, and results in the soft moist, delicious traditional banana loaf.

Prep Time 15

Cook Time 1

Total Time 1 15

Servings12 slices

saltyginger.comMary-Lou

Ingredients

60 grams butter (very soft)
2 eggs (large)
85 grams Greek yogurt (sour cream)
150 grams sugar (white/light brown)
1 teasponn vanilla extract
300 grams plain flour (standard-grade/all-purpose)
3 teaspoons baking powder
½ teaspoon table salt
2 bananas (large, mashed)
70 grams slivered almonds
25-50 grams raw sugar (sanding/coffee sugar - optional)

Instructions

Allow all the ingredients to come to room temperature.
Preheat the oven to 180°C/355°F. Prepare a regular loaf tin by lining it with baking paper and set it aside.
In a large mixing bowl, whisk together the butter, yoghurt, eggs, sugar, and vanilla extract.
60 grams butter, 2 eggs, 85 grams Greek yogurt, 150 grams sugar, 1 teasponn vanilla extract
Add the flour, baking powder and salt to the wet ingredients and mix until the flour is about halfway mixed through.
300 grams plain flour, 3 teaspoons baking powder, ½ teaspoon table salt
Add the mashed bananas and almonds into the batter and fold through until combined.
2 bananas, 70 grams slivered almonds
Pour the batter into the prepared loaf tin. Score down the middle with a butter knife. And then sprinkle the sugar over the loaf. Bake for 45-55 minutes or until a toothpick comes out mostly clean.
25-50 grams raw sugar

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

Almonds can be left out of this bread, or substituted with pecan, or walnuts.

This recipe can also bake banana bread muffins and yield 12 regular-sized muffins (bake for approximately 20-25 minutes) or 6 large muffins (bake for about 25-35 minutes).

Bananas must be very ripe. This ensures that the banana flavor will really be present in the bread.

Butter can be substituted with baking margarine or vegan alternatives.

Greek, plain yogurt, or sour cream can be substituted with buttermilk or kefir.

Plain flour can be substituted with self-raising or self-rising flour, just leave out the baking powder.