This banana bread recipe is, in my opinion, easy and fool proof. I have baked this countless times and it really has never failed me. I know banana bread is not Asian, but remains is a classic in any country, even in Asia! I’ve adapted this recipe because I find American recipes too sweet to my taste. Also, I like to be flexible so instead of sour cream to make it moist, I’ve been using vanilla yogurt instead and it works just fine, and you can just buy one small individual cup instead of the big container so there is no waste. The flavored yogurt is usually pretty sweet nowadays, so you can adjust the sugar if you still find this too sweet. The main tip is to make sure the bananas are ripe. There is no flavor and sweetness if the bananas are too green.
No Fail Moist Banana Bread
- 1/2 cup butter
- 1 2/3 cups flour
- 2/3 cups sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 1/3 cups mashed ripe bananas
- 4 oz. vanilla or plain yogurt
Preheat oven to 350 degrees F. Line a 9″ x 5″ loaf pan with wax paper, this makes for an easy clean up.
Melt butter in microwave for 15-20 seconds. Set aside to cool to room temperature. In a bowl, combine flour, sugar, baking powder, baking soda and salt, then mix well. In a larger bowl, whisk eggs, add banana, yogurt and butter. Again mix well. Gently add the flour mixture to the banana mixture and fold it in so it is combined. Do not be rough or over mix, because by doing so, the bread becomes tough. Pour into the pan and bake for 1 – 1 1/4 hours until tester comes out clean. Let it sit for a half hour before slicing then enjoy!