This banana bread is made with yoghurt and flour as the two workhorses: 1 cup of plain yoghurt stands in for most of the butter or oil, and 2 cups of plain flour give it a sturdy, sliceable crumb. The yoghurt keeps the loaf moist for days and adds a faint tang that balances the sweetness of very ripe bananas. It mixes in one bowl, needs no mixer, and bakes in a standard 9×5-inch loaf tin.
Why Yoghurt Works in Banana Bread
Yoghurt does three jobs. Its moisture replaces fat, so the loaf stays tender with only 1/4 cup of oil. Its acidity reacts with the baking soda to give a good rise. And its slight sourness stops a banana loaf tasting flat and sugary. Plain full-fat or Greek yoghurt both work; if you use thick Greek yoghurt, loosen it with a tablespoon of milk. Flavoured or sweetened yoghurt will make the loaf too sweet and can throw off the rise.
Use bananas that are heavily speckled or fully brown. Three medium bananas give about 1 1/4 cups of mash, which is the right amount for 2 cups of flour.
Ingredients
- 3 medium very ripe bananas, mashed (about 1 1/4 cups)
- 1 cup plain yoghurt
- 1/4 cup vegetable oil or melted butter
- 2/3 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups plain (all-purpose) flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Makes one 9×5-inch loaf, about 10 slices.
How to Make Yoghurt and Flour Banana Bread
- Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf tin and line the base with baking paper.
- In a large bowl, mash the bananas until mostly smooth. Whisk in the yoghurt, oil, brown sugar, eggs and vanilla until combined.
- Sprinkle the flour, baking soda, baking powder, salt and cinnamon over the wet mixture. Fold together with a spatula just until no dry streaks remain; a few lumps are fine. Overmixing makes the loaf tough.
- Scrape into the tin and smooth the top. If you like, lay a halved banana cut-side up along the top.
- Bake for 55 to 65 minutes, until deep golden and a skewer in the centre comes out clean or with a few moist crumbs. If the top browns before the middle sets, tent loosely with foil for the last 15 minutes.
- Cool in the tin for 15 minutes, then lift out onto a rack and cool completely before slicing.
Variations
- Whole wheat: swap 1 cup of the plain flour for whole wheat flour; add 2 tablespoons more yoghurt.
- Chocolate chip: fold in 3/4 cup of chocolate chips with the flour.
- Nut: add 3/4 cup of chopped walnuts or pecans.
- Muffins: divide the batter between 12 lined muffin cups and bake for 20 to 24 minutes.
- Lower sugar: cut the brown sugar to 1/2 cup; the bananas carry most of the sweetness.
Tips for a Moist, Well-Risen Loaf
- Measure the flour by spooning it into the cup and levelling. Scooping packs in extra flour and dries the loaf.
- Room-temperature yoghurt and eggs blend more evenly and rise better.
- Do not open the oven in the first 40 minutes. The loaf is rising on the reaction between yoghurt and baking soda and can collapse.
- Cool fully before cutting. Yoghurt loaves are soft when warm and slice cleanly only once cold.
Storage
Keep the loaf wrapped at room temperature for up to 3 days or in the fridge for 5. It freezes well: slice, wrap the slices individually and freeze for up to 3 months, then thaw at room temperature or toast from frozen.
Related
- Delicious Egg White Recipes for Light and Fluffy Dishes
- Delicious Recipes to Make with Egg Whites for Every Meal
- Bread Loaf with 1lb of Flour: Classic Single-Loaf Recipe