Bananas go bad pretty quickly in my house so I’ve tried various recipes to use the fruits before they completely rot. Banana bread is always the first thing that pops into my head as a recipe idea, and I’ve tried several different banana bread recipes, and I’m pretty sure I’ve reached perfection with this one (the only addition one might have is some walnuts).
This bread is made perfectly moist with three whole bananas and half a cup of yogurt, as well as with the creamy glaze on top. Unlike a pound cake, this is a light and soft bread.
And, since this is made with little butter and sugar, and a lot of fruit and yogurt, you don’t need to feel bad about going for seconds (or thirds or fourths…). Use whole wheat flour instead of white and this treat is made even better. And the glaze is completely optional; the bread is still super delicious without it.
So go ahead, make a loaf or two: you won’t regret it!
- 2 cups (250g) whole wheat or regular flour
- ¾ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ cup (100g) light brown sugar
- 4 tbsp (60 g) softened butter
- 2 eggs
- 1 ½ cups mashed banana (about 3 bananas)
- ½ cup (80g) yogurt
- 2 tsp vanilla extract
- ½ cup powdered sugar
- ¼ tsp. vanilla extract
- 2-3 tsp. heavy cream (or milk)
- 1. Preheat the oven to 350F. Grease and flour a 9x5 inch loaf pan.
- 2. In a small bowl, combine flour, baking soda, salt, and cinnamon. In a bowl with an electric mixer, whip the butter and sugar together. Add the eggs, banana, yogurt, and vanilla all at once and mix until combined. Finally, add in the flour mixture. Place the batter in the bread pan and bake for 40-45 minutes, or until inserted toothpick comes out clean.
- 3. Once bread has cooled, prepare the glaze by mixing together the sugar, vanilla and cream. Store at room temperature in an airtight container.