Best (and easy) Banana Bread

Just Panela® adds to the earthly color of the banana bread and provide a sweetness that is subtler and less intense, masking the natural flavors of the other ingredients.

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground cinnamon (optional)

  • 1/4 cup Butter, preferrably unsalted, room temperature — butter gives a lovelier taste than oil

  • 1/4 cup vegetable oil or oil of your choice —- Oil keeps the banana bread moister than butter

  • 1/2 or 3/4 cup (150g) Just Panela® — you choose based on your sweet tooth

  • 2 large eggs, at room temperature

  • 1/3 cup (80g) plain yogurt or sour cream, at room temperature if possible but not necessary

  • 2 cups (460g) mashed bananas (about 3 or 4 ripe bananas)

  • 1 teaspoon pure vanilla extract (it will be ok without it if you don’t have it)

  • optional: 3/4 cup (100g) chopped pecans or walnuts

Instructions:

You can use just butter or just oil if you only have one or the other. But we have found half and half is the way to go for moistness and taste.

Preheat the oven to just under 180 degrees celsius, 350 farenheit on bake.

‘Grease’ the metal or pyrex baking container you use. I used butter here.

Add the dry stuff first. Then the eggs and yoghurt and whatnot and just make sure to mix it well. It is easy to find pockets of flour that haven’t been mixed in well.

Bake for roughly 50 minutes. Many recipes say 60 minutes but I found it to be shorter. Start watching it at 45 minutes and pull it out before it burns. Let it sit and cool and you are good to go for eating in about 15 minutes!

scott unkeferComment