Bakery Style Banana Bread

A staple recipe for any household

I am not 100% sure why banana bread has gotten the worst wrap during this pandemic. But for me personally, it is one of the best bakes ever. It’s like pure comfort in a slice, with tea or coffee, any day of the week. My bakery style banana bread is one of my all time best recipes. This banana bread is very easy to make and because I’ve tested it a few times, it’s really fool proof. The banana bread is soft and moist, while having a firm texture. I added in some chocolate chips to give it some sweetness as well.

It is safe to say that this banana bread won’t last very long and it’s a recipe you’ll love forvever! I have gone through so many banana bread recipes. This one is my favourite. The bananas were very ripe when I baked this, and that gave it some natural sweetness.

How to make my Bakery Style Banana Bread

1. Make sure your bananas are overripe- we are talking like 70% dark in colour. This makes for a sweet banana bread with a soft texture.
2. How to brown your bananas: Preheat your oven to 50 degrees C, place the underripe bananas inside the oven. Let them brown for 5-10 minutes. Remove from the oven and allow to cool before using in the recipe.
3. Whisk the butter and sugars for at least 3 minutes. The colour won’t change but the two ingredients will combine enough to slightly melt the sugary grains.
4. Always start your mixer off on a slow speed, and never go further than medium speed. If you over mix it will deflate the mixture and result in a hard banana bread.

How to store the banana bread:

If you have an airtight container big enough to fit the loaf, that would be ideal. If not, you can cut it into slices and place it in that type of container. You can leave it at room temperature for up to one week. Alternatively, you can store it in the fridge for 10 days.

Bakery Style Banana Bread

Recipe by inthemidnightkitchenCourse: Dessert, BreakfastCuisine: AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

15

minutes

Cooking time

1

hour 

This Bakery Style Banana Bread is one of my favourites! This recipe is fool proof and gives you a soft, moist banana bread. The loaf is filled with chocolate chips and has a natural sweetness to it thanks to the overripe bananas. I hope you enjoy it!

Ingredients

• 280g plain flour

• 1 tsp. baking soda/bicarb

• 1 tsp. baking powder

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 100g butter

• 150g light brown sugar

• 50g granulated sugar

• 3 overripe medium-large size bananas-mashed

• 2 eggs

• 1 tsp. vanilla essence

• 1/2 cup plain yoghurt

• 1 cup chopped dark chocolate

Directions

• Line a loaf tin with baking paper and set aside. Preheat oven to 180 degrees C.
• Whisk together the flour, baking soda, baking powder, salt and cinnamon and set aside.
• Melt the butter and then add it to the sugars in a separate bowl to the flour and whisk to combine.
• Add the mashed bananas to the butter mixture and whisk until combined, then add in the eggs and whisk until combined again. Continue in this way with the yoghurt and vanilla essence.
• Add in the flour in two parts- add in a half the flour at a time and stir to combine, but do not over mix.
• Using a wooden spoon stir in the chocolate chips gently until just combined.
• Pour in the prepared baking tin and bake for 65 minutes. If the top is getting too brown, place a piece of baking paper on top. When a toothpick comes out clean then the banana bread is ready.