Ultra Moist Banana Bread 🍌

An ultra moist banana bread, lightly sweetened, made with very ripe bananas, salted butter, Greek yogurt and fresh vanilla. A simple and indulgent recipe that transforms forgotten bananas into a tender, fragrant loaf.

I. Ingredients

• 350 g very ripe bananas (3 to 4 bananas)
• 1 slightly less ripe banana for decoration
• 120 g Greek yogurt
• 40 g light brown sugar
• 40 g sugar
• 100 g soft salted butter
• Seeds from 1 fresh vanilla pod (or 1 tsp vanilla extract)
• 2 eggs
• 170 g flour
• 1 tsp baking soda

II. Instructions

1. Preheat oven to 170°C.
2. Mash the bananas in a large bowl until you get a smooth purée.
3. Add the soft salted butter, sugars, Greek yogurt, eggs and vanilla seeds. Mix until well combined.
4. Fold in the flour and baking soda. Mix gently, just enough to bring the batter together.
5. Generously butter a loaf tin with salted butter and pour in the batter.
6. Slice the reserved banana lengthways and lay it on top of the batter.
7. Bake for 50 to 60 minutes. A skewer should come out with a few moist crumbs.
8. Leave to cool for about ten minutes before turning out onto a wire rack.

III. Tips

Use very ripe bananas

The riper the bananas, the more flavour, moisture and natural sweetness they bring.

The secret to a moist crumb

Mix the batter as little as possible after adding the flour to keep the texture light and tender.

The extra touch

Generously butter the tin with salted butter. It creates a lightly caramelised crust and adds even more richness.

IV. Storage

Keeps for 3 to 4 days in an airtight container at room temperature. It is often even better the next day.