Simple banana bread recipe with banana, eggs, yogurt, banana and flour
Banana bread is like any other type of bread—it is very easy to make with the right recipe. However, making a healthy banana bread might mean ditching some ingredients seen in other recipes and still be able to get the same delicious taste.
You don’t have to use a mixer or blender and you can substitute most of the ingredients to suit your taste (except for banana of course). This is my first time making banana bread, I tried to make it as easy and healthy as possible. I included subs for some of the ingredients as well. I used a blender and a mixing bowl to mix the ingredients together but you can use a mixing bowl all through to reduce clean-up after. The best type of banana to use for this recipe is ripe and spotty banana, AKA over-ripe banana.
Healthy banana bread ingredients
3 ripe bananas (medium size) , 2 cups of whole wheat pastry flour, 2 eggs (kept under room temperature), ¼ cup of coconut oil (melted and cooled), 3-4 teaspoons or 1/3 cup of pure maple syrup, Half cup of non-fat Greek yogurt, 1 teaspoon of baking soda, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt or a pinch of salt.
You can twist the recipe my subbing coconut oil for melted coconut butter or avocado oil, maple syrup for honey and whole wheat flour for white wheat flour or all-purpose flour.
Optional toppings: ½ cup of chopped walnuts, chocolate chips or coconut flakes. Add about ¾ cups of fresh fruits.
PS: Baking soda and baking power are two different ingredients, though they look alike, it can’t be switched. Baking soda is also referred to as bicarbonate of soda in UK.
Why does banana bread not cook in the middle?
The common reason why banana bread is soggy, gooey or uncooked in the middle is because of the oven heat level. If the heat is too hot, the banana bread will cook outside quickly, looking like the bread is ready, while less heat will mean the banana bread will take long to cook or be wet in the middle. The normal baking temperature for banana bread is 175 to 180 degrees Celsius for 50mins to an hour. You can also use a portable oven thermostat to measure the heat.
Tools and Utensils in this recipe
Frequently asked questions about banana bread
Why does banana bread fall apart?
If you used too much or too little amounts of baking soda/bicarbonate of soda in your banana bread, it will likely fall apart or collapse. It is important to measure the in right amount by using a knife to level the powder before using.
Why is banana bread wet?
If you use too much banana or too little flour, your banana bread will likely turn out wet. Also, too much flour makes your banana bread very dry. So, it is important to measure the ingredients to make sure they’re the right amount.
Why does banana bread turn brown?
Usually the sugar and banana turns the banana bread crust into brown. However, if your banana bread is brown both inside and out, it is possible that you have used the wrong soda. Note that you can’t sub baking powder for baking soda in banana bread and you need to bake at 175 to 180 degrees all through for 50 to 60mins.
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