Have found my go-to banana bread recipe! And therefore I am posting this right after making it hehe so that I don’t ever lose it.
This recipe began with 3 over-ripe bananas at my house (as with most banana breads heh). Decided to try Doobydobap’s recipe
and was really happy of the outcome! Her recipe builds on a classic base: ripe bananas, melted butter, sugar and the usual dry ingredients. She kept it simple – no chocolate or spices or nuts mixed into the batter – but elevated it with two secret ingredients: greek yoghurt and coffee liquor. There was slightly less sugar than the other recipes as well – 1/2 cup white sugar instead of 3/4 cups.
I made some slight modifications to the recipe, but because ingredients ran out :p
- Brown sugar instead of white sugar
- Vegetable oil instead of butter
- 2 Tablespoon Cream cheese instead of greek yoghurt
- Myer’s Dark Rum instead of coffee liquor
- Replaced 30g of white flour with 25g bread flour
- Sprinkled the top with brown sugar instead of turbinado sugar
But it turned out good! No regrets. I would do the same next time 😀
Makes 1 9x5inch loaf tin (mine was slightly larger)
Banana Bread adapted from Doobydobap
3 very ripe bananas
1/2 cup vegetable oil
1/2 cup light brown sugar
2 Tbsp cream cheese
1/4 cup dark rum
210g all-purpose flour and 25g bread flour
1 tsp baking soda
1 tsp Kosher salt
2 tbsp extra brown sugar to sprinkle on top
Preheat the oven to 350F (180C).
In a large bowl, combine all the wet ingredients together. Whisk until no big lumps remain.
In another bowl, mix the dry ingredients together. Gently combine the dry mix to the wet mix. Make sure to not overmix. A few dry spots are okay!
Line a 9x5inch loaf tin with baking paper. Pour batter into the loaf. Top with brown sugar. Slash the middle lightly with a knife so that it’ll bake upwards evenly. Bake for 50 minutes (took it out on-the-dot and it was perfect). Once out of the oven, let it cool on a wired rack for 30 minutes.