Moist banana bread is my favorite tea time snack! I am very fond of this banana bread especially dipped in hot coffee or cocoa. It was raining at our place last weekend and I was so desperate to make this before tea time. A novel in one hand, coffee with banana bread in another, a relaxed cozy evening on my recliner with an occasional cool monsoon breeze from behind, how awesome 😀 This was my weekend !! 🙂
I call this moist because, normally banana bread tastes best when it is super moist. The authentic recipe uses sour cream to get a lovely moist texture. Since. a lot of us do not have it at home I used beaten curd. This will give the bread a moist texture along with a lovely taste.
Banana bread is a very popular evening snack recipe. It is perfect to serve your kids when they are back from school. You can make, cut it into bite size pieces, cover up with foil and store in the refrigerator. So, whenever you are hungry you can grab one right away !!
I already shared one banana bread recipe earlier using whole wheat flour. You can check that recipe here – moist banana cake.
I made this for 2 people – just me and my husband, so the height of my bread was small. The same recipe can be made in muffins or cake tin. If you do not have any baking tins, just grease a small katori or bowl (bake proof) and use it to make this lovely recipe.
Makes: 12-15 pieces
Preparation time: 10 mins
Baking time: 30-40 mins
All purpose flour or maida – ¾ cup
Sugar – ½ cup (may use castor sugar, I blended regular sugar into a smooth powder)
Baking powder – 1 tsp
Salt – 1/8 tsp
Banana – 1 ripe (peeled and mashed into a paste)
Yogurt or beaten curd or buttermilk – ¼ cup
Butter – ¼ cup, melted
Vanilla extract – 3 drops
Egg – 1
- In a mixing bowl, beat together the butter and powdered sugar till there are no lumps.
- Add the vanilla, baking powder, salt and egg. Combine well.
- Then, add the mashed banana and curd. Mix well once again.
- Finally, add the all purpose flour or maida and mix gently till it is well combined. You should get a smooth batter. A small banana pieces if present, is fine.
- Take a bread pan or baking tin. Grease it with butter or oil (I used a silicone pan and hence greasing is not required).
- Pour the bread batter into the tin and bake it at 180°C for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from tin onto a wire rack and let it cool completely before slicing into pieces.
- If you want to avoid egg, replace egg with an additional ¼ cup of curd.
- You can add any roasted nuts to the bread batter.
- I made this for 2 people and hence the height of my bread is small.
- You can use whole wheat flour instead of maida, I already shared a recipe using whole wheat flour – Moist banana cake.
This bread is best enjoyed with a cup of hot coffee or ginger tea on a chilly evening 🙂