Bananas too ripe to eat are in-fact bananas PERFECT for bread! Bake some banana bread the next time you’re planning on throwing that blackened bunch of ickiness.
Servings - 1 loaf (12 slices)
Difficulty Level - Easy
Preparation Time - 10 mins
Cook Time - 1 hour
- 2 cups Master Cook maida
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1 eggs, room temperature
- 1/3 cup yogurt
- 2 cups banana, mashed
- 1 tsp vanilla essence
- 3/4 cup walnuts, pecans etc (optional)
|Amount per serving|
|% Daily Value*|
|Total Fat 8.4g||11%|
|Saturated Fat 5.1g||25%|
|Total Carbohydrate 31.1g||11%|
|Dietary Fiber 1.3g||5%|
|Total Sugars 12.5g|
|Vitamin D 7mcg||33%|
Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation. The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.
- Preheat oven to 180°C and grease a bread mould.
- Whisk together flour, baking soda, salt and cinnamon. Set Aside.
- In another bowl, whisk butter and sugar until it becomes fluffy. Add one egg at a time and beat until well combined.
- Whisk in the yogurt, bananas and vanilla until combined properly.
- Take the dry ingredients and whisk it into the wet ingredients until all the flour is wet. If using nuts, add now and fold them in
- Pour into the bread mould and bake for 60 mins or until a toothpick inserted will come out clean.
- Transfer to a wire rack and let cool completely before slicing.