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This delicious banana bread with a hint of cinnamon is a hybrid between a sweet cake and a hearty bread loaf. Make sure you use ripe banana's for the best flavor.

Banana Bread

This delicious banana bread with a hint of cinnamon is a hybrid between a sweet cake and a hearty bread loaf. Make sure you use ripe banana's for the best flavor.

Course Baking, Dessert
Cuisine Baking, Dessert
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8 people
Calories 320 kcal

Ingredients

  • 1/4 teaspoon salt
  • 1 teaspoon baking soda/bicarbonate soda
  • 1 2/3 cups all-purpose flour maida
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1 1/4 cups gugar ground for 30 seconds in a spice grinder.
  • 1/2 cup vegetable Oil
  • 1 teaspoon vanilla Essence
  • 2 tablespoon yoghurt Dahi
  • 4 medium sized bananas mashed

Instructions

  1. Preheat oven to 180°C. Grease and line base of a large 13.5cm x 23.5cm loaf pan with baking paper / parchment paper.

  2. Sift together the flour, salt, baking soda and cinnamon together in a large bowl and keep aside. Place the banana's in a small bowl. Mash with a fork, and then add the vanilla and yoghurt. Cover and set aside.

  3. Place eggs and sugar in a large bowl. Beat with an electric whisk for about 5 - 8 minutes, or until very thick and pale and the mixture forms a ribbon when beater is lifted. Alternatively, use a stand mixer on medium-high speed.

  4. Reduce speed to low and beat in the oil in a steady stream. Mix in the banana and yoghurt mixture slowly. 

  5. Add the dry mixture (flour and cinnamon) into the wet mixture, and fold lightly with a spatula. Make sure the mixture is thoroughly combined. At this point you can add any mix-ins.

  6. Pour mixture into loaf pan and bake for 1 - 1 1/4 hours, or until a skewer comes out clean when tested. If bread is brown too much or too quickly, lightly cover it with foil while baking.

  7. Cool in pan briefly then turn out onto a rack to cool.

Recipe Notes

If bread is brown too much or too quickly, lightly cover it with foil while baking.

Note: Adapted by a Curtis Stone recipe