Banana Bread Recipe | How to make banana bread with Step by step photos. Banana bread is a type of bread that is made with mashed banana. This recipe calls for buttermilk, which makes the banana bread super soft and gives a soft porous texture. Traditional bread recipe calls for Yeast.
However, in this recipe, I have not used yeast. This is the first bake which I did for this New Year and everyone at home loved this Banana Bread. The banana used in this recipe calls for the over-ripe ones. Hence this is a brilliant way how to use an overripe Banana.
In this banana bread, I have not added any nuts, But any nuts of your choice could be added or chocolate chips can be added to make the bread even more rich and tasty.
Ingredients for Banana Cake:
Banana – Always use overripe bananas for the banana bread. Banana not only helps in the sweetness but also in the texture of the bread.
Flour – We may use half and half wheat and maida or fully maida as you prefer.
Butter Milk – Buttermilk helps in the soft and porous texture of the banana bread.
Baking powder , Baking soda – Both the baking powder and the soda helps in the texture of the bread. And hence don’t skip both.
Oil – Oil is the main wet ingredient and hence we can use any flavorless oil. I am using coconut oil for the bread.
Eggs - Eggs again are for the airy and light bread.
Sugar - I am using both White Sugar and Brown Sugar combination. You may use either one or as you prefer. Brown sugar gives a beautiful golden color to the brand and I recommend adding it.
How to Prepare Banana Bread, Pictorial
1.In a large add in the ripe banana and mash well without any lumps and set them aside.
2. In another large bowl crack open the eggs,
3. Add in ⅓ cup buttermilk
4. Add in ½ cup vegetable oil. I am using coconut Oil.
5. Whisk really well until all the ingredients are combined well.
6. Now add in ½ cup white sugar and 1 cup brown sugar and combine everything together until they are dissolved (You may also use powdered white sugar).
7. Now add in 1 tsp of vanilla essence. Add in the mashed banana along with the wet ingredients.
8. In a large bowl sieve in the Maida, baking soda, and salt. Sieve it twice or thrice, this ensures an even mixture of the dry ingredients. Along with the wet ingredients add in the sieved flour mixture
9. Fold gently until all the ingredients are mixed evenly. Don’t over mix.
10. Pour the batter into the prepared loaf pan. I usually apply butter dust with flour and then place a parchment paper.
11. Preheat the oven at 180 deg C for 10 mins and then Bake at 180 deg C for about an hour or bake till a toothpick comes out clean when inserted. Allow it to cool completely and then slice the bread.
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Banana Bread
Ingredients
- 1¾ cup All-purpose flour
- 2 or 3 Banana Around 1 cup mashed banana
- 2 Egg
- ⅓ cup Buttermilk
- ½ cup Vegetable oil
- 1 cup Brown Sugar
- ½ cup White sugar
- 1 tsp Vanilla essence
- ½ tsp Salt
- 1 tsp Baking soda
Instructions
- In a large add in the ripe banana and mash well without any lumps and set them aside.
- In another large bowl crack open the eggs,
- Add in ⅓ cup buttermilk
- Add in ½ cup vegetable oil. I am using coconut oil.
- Whisk really well until all the ingredients are combined well.
- Now add in ½ cup white sugar and 1 cup brown sugar and combine everything together until they are dissolved (You may also use powdered white sugar).
- Now add in 1 tsp of vanilla essence. Add in the mashed banana along with the wet ingredients.
- In a large bowl sieve in the Maida, baking soda, and salt. Sieve it twice or thrice, this ensures an even mixture of the dry ingredients. Along with the wet ingredients add in the sieved flour mixture
- Fold gently until all the ingredients are mixed evenly. Don’t over mix.
- Pour the batter into the prepared loaf pan. I usually apply butter dust with flour and then place a parchment paper.
- Preheat the oven at 180 deg C for 10 mins and then Bake at 180 deg C for about an hour or bake till a toothpick comes out clean when inserted. Allow it to cool completely and then slice the bread.
Notes
- Perfect for an evening snack
- Tastes best when served with a cup of chai
- Cool the bread completely before you slice down into pieces
- Tastes best the next day of baking
- I used a 9 x 5 inch loaf pan
- You can use the same recipe for making banana muffins too.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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