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The Skinny Pot

2016-04-01

Banana Bread Recipe

This Moist Banana Bread is officially my new favorite bread. That is if you will not mention this Super Moist Pumpkin Bread and this Pandesal. Boy, it is so hard to pick favorite because I love them all. My brain can break with this dilemma 🙁 Help me decide.

Moist Banana Bread

But for now, let's focus on this Banana Bread. It is moist. It smells great. It does make you full when you eat it with coffee for breakfast; and lastly, you will be making it over and over again... Just like me.... I have made this so many times and it hasn't failed me and my family yet. It is so good!

I hope I can say that you will be giving up your Star Bucks Banana bread when you make this one... but the truth is, after you make this bread you will not be a frequent fixture of the Star Bucks counter because it is a t par with their banana bread. I even think it is more moist and more delicious, plus you'll save a bit of money not showing up there all the time. So I made another batch and I made two batches this time. I experimented freezing to see if this bread will keep its moistness after and it did. So I am very excited about that.

Moist Banana Bread

Moist Banana Bread

Moist Banana Bread

 

Moist Banana Bread

Moist Banana Bread

5.0 from 1 reviews
Moist Banana Bread
 
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Ingredients
DRY INGREDIENTS:
  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 2 tsp Cinnamon
  • 1 Pinch Nutmeg
  • 1 Pinch Salt
  • 1 box 3.4 oz Vanilla pudding and Pie Filling
WET INGREDIENTS:
  • ¾ cup Light brown sugar
  • 1 container 3.5 oz Non-fat Yogurt in Banana Cream Flavor
  • 2 eggs,beaten
  • ½ cup unsalted butter
  • 1 tsp Vanilla extract
  • 4 over ripe bananas,smashed
Toppings
  • ½ cup Light Brown Sugar
  • 2 teaspoons cinnamon
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a 9" loaf pan with canola oil and line with parchment paper and set aside.
  3. In a medium sized bowl, mix in dry ingredients using a wire whisk and set aside.
  4. In large electric mixing bowl, whisk together the butter and ž cup of the brown sugar until blended. Whisk in the eggs, yogurt, and vanilla until combined.
  5. Add in the dry ingredients and mix 5-6 times until gently mix and then remove bowl from the stand mixer and fold in mashed banana using a spatula. Make sure to scrape the sides
  6. Batter should be thick and clumpy but do not over mix since it will make your bread tough.
  7. Spread the batter into the prepared pan.
FOR THE TOPPINGS:
  1. In a small bowl ,mix remaining sugar and cinnamon and pat on top of the batter.
  2. Bake the bread for 30 minutes, then tent the bread with foil (which helps prevent the crust from burning and top + sides from cooking too quickly) very loosely. Continue baking for an additional 30 minutes.
  3. Allow the bread to cool completely before cutting into slices.
Notes
This recipe was adapted, with some minor changes to make it easy, from Domestic Rebel


NOTE: I made this bread so many times without using yogurt and box of vanilla pie filling, and it is still really moist and soft. I JUST ADDED 2 MORE OVER RIPE BANANAS AND DIVIDE THE BATTER IN 2 PANS
3.5.3208

 

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Reader Interactions

Comments

  1. Raymund says

    April 04, 2016 at 9:14 am

    Wow that looks so nice, I think I will also have a hard time picking between that and a pandesal specially when its freshly baked with a good quality butter melting on it or some quick melt cheese, Yum!

    Reply
  2. Jo says

    April 02, 2016 at 12:30 am

    Looks super delicious, Shobee!!

    Reply
    • shobee says

      April 02, 2016 at 1:21 am

      Jo, super moist at delicious din. Kaya patan ang diet.:(

      Reply

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