Don’t you just love the aroma of a freshly baked loaf of bread? And if it is the moist and delicious banana bread than nothing beats that!
recipe
Don’t you just love the aroma of a freshly baked loaf of bread? And if it is the moist and delicious banana bread than nothing beats that! This week You! has collaborated with home-based baker and food enthusiast
Saba Masood of The Pastry Girl from Islamabad who shares her special recipe of ‘Banana Bread’. Follow the steps and surely your banana bread will turn out just perfect. Happy baking!
I N G R E D I E N T S
Egg (at room temp) 1
Granulated castor sugar 1/2 cup
Vegetable oil (except Olive oil) 1/4 cup
Ripe bananas (peeled and mashed) 2
Yoghurt (at room temp) 2 tbsp
Vanilla extract 1/2 tsp
All-purpose flour 1 cup
Baking soda 1/2 tsp
Walnuts (chopped) 1/3 cup
Cinnamon a pinch
Salt a pinch
M E T H O D
Preheat oven to 180 C. Take an 8x4-inch loaf pan or a bundt pan and apply a small amount of butter and sprinkle some flour in the pan coating all sides. Set aside.
To the bowl of a stand mixer fitted with the paddle attachment or with an electric mixer add the egg and sugar, and beat on medium-high speed until the mixture is well-combined, and is golden yellow in colour, about 4 to 5 minutes.
Stop and scrape down the sides of the bowl, and with the mixer running on low speed, slowly drizzle in the oil. Don’t dump it all in at once. Beat for a few minutes.
Stop and scrape down the sides of the bowl. Add the flour, baking soda, salt, cinnamon, and beat on low speed until just combined, for about a minute. Do not over mix.
Now add the mashed bananas, yogurt, vanilla, and beat on low speed for about a minute until just combined. Fold in the walnuts (or even chocolate chips) with a spatula at the end.
Turn the batter out into the prepared pan, smoothing the top lightly with a spatula if necessary, and bake for about 30 to 40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
Remove the pan from the oven and allow it to cool on top of a wire rack for about 15 to 20 minutes before turning it out onto the rack to cool completely. Bread will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
