Bestest Banana Bread

Just baked banana bread in cups. At 2am. Result of my sleeplessness.

They smell so divine I'm doing everything in my power to not stuff one into my mouth.


Ok so I gave in. Made the sisters share one with me so it isn't THAT bad I guess. Hahaha.

It's damn yumz so I'm going to share the recipe!


Just got done with my day and snuggling comfortably in bed. Gonna share the recipe before I drift off into slumber!

By the way, I just realized that it's banana bread and not cake.

Googled and it appears the difference is that banana cakes are usually sweeter and more delicate while banana bread have just a hint of sweetness and is generally more dense.


– 4 very ripe bananas, peeled (about 475g without skin)

– 60 unsalted butter, melted and cooled

– 1 egg at room temperature

– 1 teaspoon vanilla extract

– 200g sugar (I used 100g white sugar and 100g brown sugar)

– 190g all purpose flour

– 1 teaspoon kosher salt

– 1 teaspoon baking soda

– 1/2 teaspoon ground cinnamon (the recipe called for 1 teaspoon but I didn't want the cinnamon taste to be too strong so I halved it)

– 240ml plain yoghurt

The recipe called for very ripe bananas but usually the bananas in my house gets finished up even before they turn ripe. LOL.

I had to go around telling my family "eh leave 4 for me, I wanna bake banana bread!"

But in the end I was only left with 2 very ripe bananas and so I had to make do with 2 very ripe bananas and 2 not so ripe bananas. Still tasted fine though!

If you face the same problem as me, you can google this – "how to ripen bananas fast". No idea how well the suggestions work though. Hahaha.


1. Preheat the over to 175 deg C. Butter a standard loaf pan. (Apparently there are many different sizes when it comes to loaf pans and I had enough batter left over for 4 cupcake liners after I poured the batter into my loaf pan.)

2. Mash the bananas thoroughly in a mixing bowl.

3. Add the melted butter, egg, vanilla extract, and sugar and mix well.

4. In a small bowl, sift together the dry ingredients. Fold into the banana mixture, then gently fold in the yoghurt.

5. Pour the batter into the pan and bake for 50 minutes to 1 hour and 10 minutes depending on pan size and oven temperament. It is ready when the top is golden brown and springs back to touch; a tester inserted into the middle of the loaf will come out with a few moist crumbs.

6. Put pan on wire rack and let cool completely before turning the bread out and slicing.

*recipe adapted from food52 baking cookbook*

Controlling the baking time can be slightly tricky if you don't bake often enough. I would suggest you put the batter into cupcake liners instead for an easier time. Cupcakes are easier to handle than whole cakes. Hahah.

It took me about 15-17 minutes thereabout to bake those in cups. And they tasted the same, too!

*Yields 18 regular cupcakes for me

Anyway, this recipe is pretty straightforward and as it is. I'm sure even the most beginner of baking can make it work. Hahah.

Give it a try especially if you always have to deal with bananas going ripe at home. Super yummy and super worth all the washing up, I promise.

Baked them last night and today they are almost all gone already. I really like that they are not too sweet as well. Makes a good breakfast.

Let me know how yours turn out if you decide to give this recipe a go!


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