Banana Bread — Sally's Baking
Creator's public same-dish YouTube video selected as official player; no video or thumbnail was copied.
Official cooking video · Sally's Baking Recipes · YOUTUBEMoist Brown-Sugar Banana Bread (10 Slices)
One moist American-style banana bread loaf made with very ripe bananas, brown sugar and Greek yogurt, portioned into 10 slices.
Ingredients
servings: 10 · Check ingredients
Steps
- 01
Place the oven rack in the lower third and preheat to 177°C. Lightly grease a 23×13cm (9×5-inch) loaf pan.
- 02
Whisk 250g flour, 1 tsp baking soda, 1/4 tsp salt and 1/2 tsp cinnamon together in a bowl.
- 03
Beat 113g softened unsalted butter and 150g brown sugar with a hand mixer on medium-high for about 3 minutes until creamy.
- 04
Beat in 2 eggs one at a time, then mix in 345g mashed bananas, 80g Greek yogurt and 1 tsp vanilla.
- 05
Mix in the dry ingredients on low only until no flour streaks remain. If using the optional 90g chopped walnuts, gently fold them in now.
- 06
Transfer the batter to the prepared pan and smooth the surface.
- 07
Bake at 177°C for about 60–65 minutes; tent loosely with foil halfway to prevent excessive browning. Remove when a skewer in the center comes out clean or with a few moist crumbs but no wet batter.
- 08
Cool in the pan on a rack for 1 hour, remove and cool completely, then cut into 10 slices. Store tightly wrapped.
Before you cook
Never taste raw flour batter; bake until no wet batter remains at the center. Check wheat, egg, milk, and optional walnut allergens. Following the creator's guidance, store tightly wrapped after cooling for up to 3 days at room temperature or up to one week refrigerated; refrigerate sooner if conditions are hot or uncertain, and discard spoiled food.
Allergens: wheat (flour), egg, milk (butter and Greek yogurt), tree nuts (walnuts only if added)
Image & source credits
These illustrations stand in for food photos.
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