Creamed butter with brown and white sugar, yogurt, and roasted bananas give this bread the ultimate flavor and texture.
1. Preheat oven to 350 degrees. Grease 9*5 or 8*4 loaf pan.
2. **Optional** If bananas are not ripe enough, bake unpeeled bananas in oven for 10 minutes until soft and brown.
3. With an electric mixer or stand alone mixer, cream room temperature butter, white sugar, and brown sugar together until fluffy.
4. Add room temperature eggs one at a time.
5. Beat in the mashed bananas and vanilla.
6. Sift flour together with the baking soda and salt, lightly beat into the mixture until no visible big lumps.
7. Beat in yogurt.
8. **Optional** Fold in chopped walnuts and semisweet chocolate chips, or anything your heart desires.
9. Pour the batter into the loaf pans, sprinkle the top with 1 tablespoon of white sugar for a caramelized crust.
10. Bake at 350F for 70 minutes. Cool slightly in the pan for at least 15 minutes before turning the loaves out onto wire racks to cool completely.
First of all, the butter and egg must be at room temperature - it really does make a difference! At room temperature, butter can easily bond with eggs and milk to form an emulsion that traps air. During baking, the air expands, producing light, airy, evenly baked treats. An easy tip to quickly defrost your butter is to cut them into tablespoon cubes, and pop them in a 20% microwave defrost option for 2-2.5 minutes. As for warming up eggs, place them in a warm water bath for approximately 5 minutes.
This recipe uses half brown sugar, and half white caster sugar - a way to get the best of 2 worlds. Brown sugar gives the banana bread a caramelized molasses taste with chewiness and moisture, while white sugar gives a greater volume when creamed with butter and allows for a fluffy cake-like consistency.
Sour cream provides acidity needed to activate the baking soda, effectively allowing the chemical reactions for the banana bread to rise and have even air bubbles within.
Finally, roasted bananas! This is a simple way to bring out banana's natural sweetness, allowing us to cut some of the refined sugar added.
Oh, and for a nice caramelized top, sprinkle some sugar on top of your batter before popping it in the oven. You'll get this heavenly sugar crust that is essential to a perfect banana bread! Thank me later.
Feel free to add in some optional chocolate chips, nuts, blueberries, or swirl in some PB or Nutella, whatever floats your boat!
Enjoy:)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 732 | ||
Calories from Fat: 552 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.3g | 82 % | |
Saturated Fat 33.7g | 168 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 139.3mg | 43 % | |
Sodium 293.5mg | 10 % | |
Potassium 399.2mg | 11 % | |
Total Carbohydrate 44.9g | 13 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 42.4g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 732
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