Mmmmmm banana 🙂 The only fruit that appears in our home at least 3 times a month. Coming from a tropical country, I was spoilt with different types of bananas. Heck, we even had banana tree’s growing at the back of our home but had to cut it all down because it was also a good hiding spot for thieves. The one’s we get here are simply just not as nice. So, instead of eating it just like that, I wait for it to get really ripe then add it into my muesli, muffins, bread, and ice-cream. The ice-cream however is a little bit disgusting because it really gets so slimy when you start eating it.

This recipe is really really easy. So easy I whipped it up at 2 in the morning, simply because I could not sleep. I had to make it very quietly though since the hubby was sleeping in the other room. All it took was a medium sized pot, a wooden spoon, a loaf pan and patiences. I initially wanted to bake it in a muffin pan, but I had a new loaf pan which I got 50% off the original price and wanted to give it a try. Plus, there’s a certain satisfaction I get looking at cakes or bread that come in a shape of a loaf. The greek yogurt or sour cream in this recipe makes the loaf really moist, hence the name.

Ingredients

½ cup Butter, melted

1 cup Brown Sugar*

½ teaspoon Salt

2 teaspoons Vanilla Extract

2 nos Egg

1 ½ cups All-Purpose Flour

1 teaspoon Baking Soda

½ cup Greek Yogurt or Sour Cream

3 medium sized (reserve 1 for top) Banana

½ cup Chocolate Chips

½ cup Walnuts (optional)

Directions:

Pre-heat oven to 175°C (350°F). Line a 9×5-inch loaf pan with parchment paper. Set aside. In a medium pot, add butter on medium heat until just melted. Remove from heat. Add sugar and salt, mix well. Add eggs one by one, mixing well after each egg. Add vanilla extract. Add flour, baking soda, greek yogurt and mashed banana’s. (Just mash 2 banana’s with your hand) Mix till just combined. Mix in chocolate chips and walnuts (if using). Pour batter into prepared loaf pan. Sprinkle some chocolate chips on top. Then. slice up 1 banana and arrange it on the top of the batter. Bake for 1 hour. If the bread is still not cooked but has browned on top, place an aluminium sheet on top of the loaf and bake for another 15 – 30 minutes. Use a cake skewer to check if the bread is fully baked. See tips below. Once baked, remove from oven and allow to cool for 15 minutes before removing it from the pan. Leave to cool completely on a wire rack.

Tips:

*If the banana’s you use are sweet, feel free to reduce the amount of sugar.

My bread took 1 hour 30 minutes to bake. After the 1 hour mark, I placed an aluminium sheet on top of the loaf and baked for 15 minutes and removed it to bake for another 10-15 minutes.

When checking cake doneness, be sure to poke cake skewer in several places of the bread. Sometimes, it’s the banana’s that stick to the skewer fooling you into baking the bread longer.

Conversion Table

Enjoy and happy baking!