Try this Easy No Mixer Banana Bread recipe
- Carbohydrate 268.200221971502 g
- Cholesterol 488.05 mg
- Fat 268.313883440588 g
- Fiber 7.44471677464033 g
- Protein 26.8097150315881 g
- Saturated Fat 123.016315841496 g
- Serving Size 1 1 loaf (647g)
- Sodium 4506.13533739842 mg
- Sugar 260.755505196862 g
- Trans Fat 14.6930458356204 g
- Calories 3564 calories
Step-by-step
- Preheat the oven to 350F/175 C.
- Prepare a 9x5 inch loaf pan by greasing it.
- In a medium large bowl, combine all the dry ingredients except the brown sugar (flour, baking soda, salt, cinnamon) and mix.
- Combine the brown sugar and oil and mix until combined. Make sure there are no big clumps of brown sugar left.
- To the brown sugar and oil mixture, add the eggs, yogurt and vanilla extract and combine.
- Add this mixture to the dry ingredients and mix until combined.
- Mash the bananas with a fork and add to the batter. Mix until combined, do not over mix.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes until a toothpick comes out clean.
Swapping melted butter for the vegetable oil alters the moisture distribution, yielding a crumb that firms up considerably faster in the refrigerator. Understanding the chemical reactions during baking helps prevent common structural failures in quick breads. Here are specific technical adjustments to ensure success.
- Whisk the flour, baking soda, salt, and cinnamon thoroughly before adding wet components to evenly distribute the leavening agent; pockets of concentrated baking soda create bitter metallic spots while un-leavened flour produces dense streaks.
- Dissolve all brown sugar lumps into the oil entirely before introducing the eggs and yogurt, because residual clumps trap pockets of moisture and prevent proper emulsion.
- Mash the four large bananas with a fork rather than a puréeing machine; leaving small fruit fragments maintains textural contrast and prevents the heavy, gummy crumb that occurs when starch cells rupture too completely.
- Bake the loaf in a greased 9x5 inch pan at 350 degrees Fahrenheit for 50 to 60 minutes, removing it only when an inserted wooden toothpick emerges without wet batter clinging to it.
Fat coats the flour proteins to inhibit excessive gluten development, keeping the texture tender. Proper cooling on a wire rack prevents moisture accumulation along the bottom crust.
