Montessori School Banana Bread
Experience pure comfort with Montessori School Banana Bread, a moist and flavorful classic that's perfect for breakfast, snacks, or dessert. This easy-to-make recipe features ripe bananas as the star ingredient, complemented by a hint of cinnamon and the option to customize with chopped walnuts or chocolate chips. The addition of plain yogurt or sour cream ensures every slice is tender and delicious. With just 15 minutes of prep time and a single loaf pan, you can whip up this crowd-pleasing banana bread that’s ideal for bake sales, lunchboxes, or a cozy treat with your favorite cup of coffee. Whether you enjoy it warm from the oven or cooled to perfection, this homemade banana bread is sure to become a family favorite!
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 115 grams unsalted butter
- 120 grams granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 240 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 teaspoon cinnamon
- 60 grams plain yogurt or sour cream
- 80 grams chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large bowl, mash the ripe bananas with a fork until smooth.
Melt the unsalted butter and add it to the mashed bananas. Stir until well combined.
Mix in the granulated sugar, the eggs (one at a time), and the pure vanilla extract. Stir until the mixture is smooth and creamy.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon.
Gently fold the dry ingredients into the banana mixture, being careful not to overmix.
Add the plain yogurt or sour cream to the batter to keep the bread moist. Stir until just combined.
If desired, fold in chopped walnuts or chocolate chips for added texture and flavor.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 2626 mg | 114% | |
| Total Carbohydrate | 402.1 g | 146% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 168.4 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 283 mg | 22% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2128 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
