Soft Banana Bread
A moist banana bread perfect as a morning meal or a late night snack. Enjoy with milk, tea, or coffee. Can even be topped with butter, honey, or maple!
Servings: 14 slices standard loaf tin
Calories: 230kcal
Equipment
- Standard Loaf Tin
- Mini Loaf Tin
- Parchment Paper
Ingredients
- 1½ Cup All Purpose Flour
- 1 Cup Light Brown Sugar
- 1½ tsp Baking Soda
- 1 tsp Kosher Salt
- ½ Cup Yogurt unsweetened, unflavored (if you don't have yogurt you can use whole milk)
- ¾ Cup Vegetable Oil
- 2 Eggs
- 1¼ tsp Vanilla Extract
- 3 Large Ripe Bananas
Instructions
- Preheat the oven to 350°. If you are using mini loaf pans bake for about 30-35 mins. If you are using standard loaf pans bake for 50 - 55 mins.
- Measure and stir together the flour, sugar, salt, and baking soda in a large bowl.
- In a separate bowl whisk together the yogurt, oil, eggs, and vanilla extract.
- Create a well in the center of the bowl with the dry ingredients and pour in the liquid ingredients. Stir properly.
- Mash the bananas with a fork or spoon in an empty bowl and then mix that into the batter.
- Feel free to add 1½ teaspoon of cinnamon as a flavor booster. Or walnuts or chocolate chunks.
- Fill a lined and greased loaf tin to at least ⅔ full.
- If you are using mini loaf pans bake for about 30 - 35 mins. If you are using standard loaf pans bake for 50 - 55 mins.