Best Ever Banana Bread Recipe | Cupcake Jemma

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Natural sweetener.

Prepare a loaf pan by rubbing butter inside and lining with greaseproof paper, leaving an overhang for easy removal.

In a bowl, combine 270 grams of plain flour, 200 grams of caster sugar, 1 teaspoon of bicarbonate of soda, and 0.5 teaspoon of salt. Whisk to mix and set aside.

Mash 3 small to medium bananas (or 2 large) in a bowl until super sloppy with minimal lumps.

In a separate bowl, whisk together 1 whole egg and 1 egg yolk until broken up.

Add 60 grams of yogurt (or sour cream or buttermilk) to the egg mixture and whisk together.

Pour in 110 grams of melted cooled butter and mix well with the wet ingredients.

Combine the wet mixture with the dry mixture, mixing gently to avoid overmixing.

Add 100 grams of chocolate (mixed milk and dark) to the batter, reserving some for topping, and stir to combine.

Chop 60 grams of walnuts and 20 grams of pecans, adding most to the batter and reserving some for topping, then stir to combine.

Pour the batter into the prepared loaf pan, smoothing it out with a spatula.

Sprinkle the reserved chocolate and nuts on top for aesthetics before baking.

Preheat the oven to 165 degrees Celsius (fan-assisted).

Bake the banana bread for 50 minutes to 1 hour, checking doneness with a skewer inserted in the middle.

If the top is golden but the inside is gooey, cover loosely with tin foil and continue baking until done.

Once baked, let the banana bread cool in the pan for 15 minutes before removing it to cool completely.

For best flavor and texture, let the banana bread sit overnight before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens