Banana-rama

Stef Rostoll
Sep 15, 2020
2 min read

Banana bread is hands down a crowd pleaser. I have yet to meet someone who isn't a fan of it. It's also the perfect solution for your overripe bananas. They say, the riper (darker and spottier) the bananas, the better! So, kids never ever throw those bananas again.

BANANA CAKE

I love adding chopped walnuts and dash of cinnamon on my banana bread. You can add whatever you like, too, like dates or dried fruits or pecans. Or even coconut shavings if your feeling extra or butterscotch chips.

It's also super easy to make. It's one of the first few recipes I taught my toddler daughter to make. She requests for it at least twice a month and she loves baking it with me. It's a good way to introduce early math skills, too. She just enjoys the whole process of baking—stirring, sifting,whisking, and measuring. I am also able to introduce scents to my daughter like vanilla and cinnamon. She loves it. And it makes the house smell so nice.

Anyway, here's my fail-safe recipe. I owe this recipe to my friend, Chef Tracy Wei. She's an amazing pastry chef, who always surprises me with goodies. Ugh! I miss Manila. Happy baking! Let me know if you get to try this recipe.

INGREDIENTS

250g ripe bananas

150g muscovado sugar

100g oil, melted (instead of butter, I use olive oil or coconut oil. Chef Tracy suggests grape seed oil for a healthier version)

100g low fat yogurt

130g flour

1 egg

1 tsp baking powder

1 tsp baking soda

1 tsp pure vanilla extract

1/4 - 3/4 cup (100 grams) chopped walnuts and dates (optional and amount depending on your preference)

1/4- 1 cup (100 grams) chocolate chips (optional. I only use this since my daughter requests for it but use sparingly because it increases sugar level depending on chico chips you place)

Cinnamon (optional)

TIP!

Yogurt is a secret ingredient! It adds moisture to your bread. It took me multiple recipes to find out about this trick. Sour cream is also a wonderful substitute.

Coconut oil and muscovado sugar yields incredible flavor into your bread.

INSTRUCTIONS

1 . Pre-heat oven and grease loaf pan or coat mold with a nonstick spray and set aside.

2. Sift dry ingredients. Whisk in a bowl. Then, work your way through the wet ingredients. And slowly combine them together until no flour pockets remain, but make sure not to over mix.

3. Pour in mold.

4. Bake at 162 C for 30 mins.

5. Cover and store banana bread at room temperature and it will last for 2 days, or pop inside the ref for 1 week. Usually it tastes best on the second day, when the flavors have settled. You can also freeze them and it lasts for 3-4 months. .

INGREDIENTS

(From bottom left clockwise): Ripe bananas (use riper ones better!); vanilla extract; flour, brown sugar, olive oil, baking powder, baking soda, egg, Greek yogurt.