I made such significant changes to this recipe that I am reposting the entire recipe now.
I modified the recipe even easier so that it would be successful every time. If you've tried making this with the old recipe and were satisfied with it too, don't worry - the taste is exactly the same, only the execution is slightly different (better!). In addition, the recipe now contains soy yogurt, which gives the dough more fluffiness.
I also made a video of the recipe this time, which can be found when you scroll down the page right to the end of the recipe card! It would be really nice to hear in the comments if the video is helpful and would you like more? ?
This juicy banana bread has a hint of cinnamon, and it also has a wonderfully crunchy nut crust. Despite its name, it is not so much bread in its traditional sense, but rather a kind of dry cake.
The recipe is suitable for a bread pan with a capacity of about 1 liter (length about 21 cm). So this is a rather small loaf tin. If you use a larger pan, you should double the recipe.
What kind of bananas should be used for banana bread
You can use any overripe, browned bananas for this. You need a total of 250 grams of them (peeled), i.e. about 2.5 dl of banana puree.
If you can't find overripe bananas, don't worry! I have successfully baked this with bananas that are still slightly green. In that case, however, you should increase the amount of sugar in the recipe.
The role of baking soda in the banana bread recipe
Based on my tests, I would say that 1 teaspoon of baking soda is just the right amount for this recipe.
Baking soda is necessary, to make the banana bread rise. Banana puree makes the dough quite heavy, so the cake can easily be too dense if it doesn't rise properly. It won't help even if you double the amount of baking powder - it cannot replace baking soda.
On the other hand, an excessive amount of baking soda will ruin the whole recipe. For example, triple the amount of baking soda will not raise this cake any more, but will ruin its taste.
How do you know that banana bread is ripe?
Bake the banana bread at 175 degrees for about 50 minutes. The banana bread may look cooked after 40 minutes, but is probably still raw in the middle. If the surface starts to darken too much, protect it with a strip of baking paper or foil.
Finally, test whether the cake is cooked with a cocktail stick or e.g. a match. No wet dough should stick to the stick. Continue frying if necessary.
Freezing banana bread
Banana bread withstands freezing well, so it is a good gift for guests and you can bake more of it at once. Banana bread should be sliced before freezing so that it is easy to thaw later. Wrap the sliced banana bread first in baking paper and then in foil before freezing:Tulosta
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