Banana bread
Moist and tender Banana bread that you won't be able to stop eating!
So, let's make a great banana bread
The secret to a good banana bread is using ripe bananas. Their natural sugar percentage is far higher, which lets us cut down on the amount of sugar we add to the cake. The second flavor enhancer here is the yogurt, which gives a kind of sour, umami taste and actually keeps the sweetness from taking over the whole cake. The mix of whole wheat flour and semolina flour creates a nice semi-grainy texture, and the white flour is the glue that holds the dough together. The semolina and whole wheat absorb less liquid, which keeps the cake wet and spongy. Don't bother mixing everything by hand — a stand mixer with the whisk attachment is the fastest and most comfortable tool for sponge cakes like this. I didn't use any walnuts or pecans in this recipe. I like a smooth texture, but you can certainly add about 1/2 a cup of your favorite nut.
Baking the Banana bread
Like every pound cake, you need to take good care of it in the last 10 minutes to keep it nice and moist. Every oven runs at a slightly different temperature, so if you don't want the bread to dry out, start checking every 5 minutes from the 45th minute of baking to make sure you're not overbaking it. Baking speed also varies between loaf pans. If you bake the banana bread in a smaller pan, chances are it'll be ready before the bigger pan I used in this recipe.Method
- 1
prepare the batter· 25 min
Preheat the oven to 175°C/ 350°F, and butter a 11 x 21cm loaf pan. In a stand mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy for about 2 minutes. Slowly add the eggs one at a time, add the yogurt and mix for another minute. In a separate bowl mix all the dry ingredients, flours, baking soda, baking powder and cinnamon and add slowly to the egg mix. Add the bananas and mix 20 seconds just until incorporated. pour mixture into the pan, sprinkle with the brown sugar on top of the cake and put in the oven.
- 2
baking time· 1 hr
Bake the banana bread for about 1 hour, check after 45 minutes with a toothpick, if clean take out earlier if still wet leave in the oven for a few more minutes. Let cool for 30 minutes on a rack, gently remove the banana bread from the pan and slice.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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