Raw Sugar Banana Bread
Indulge in the perfect blend of wholesome sweetness and rich banana flavor with this Raw Sugar Banana Bread! This easy-to-make recipe features ripe bananas paired with raw sugar for a delicate caramel-like sweetness, while a touch of plain yogurt ensures every slice stays moist and tender. Enhanced by hints of vanilla and optional cinnamon, this banana bread is further customizable with add-ins like crunchy walnuts or gooey chocolate chips. With a prep time of just 15 minutes, this one-bowl wonder bakes to golden perfection in under an hour, making it an ideal choice for breakfast, a quick snack, or even dessert. Serve it warm or at room temperature, and enjoy the comforting aroma and timeless appeal of homemade banana bread.
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 150 grams raw sugar
- 85 grams unsalted butter
- 225 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 60 grams plain yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (optional)
- 75 grams chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F). Grease a standard 9x5-inch loaf pan with butter or non-stick spray, and lightly dust it with flour.
Peel and mash the ripe bananas in a large mixing bowl until smooth. You can use a fork or potato masher for this step.
Melt the unsalted butter in the microwave or on the stovetop. Allow it to cool slightly before adding to the mashed bananas. Stir to combine.
Add the raw sugar to the banana mixture and mix until fully incorporated. Then, add the eggs, one at a time, beating well after each addition. Stir in the yogurt and vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using). Combine the dry ingredients with the wet banana mixture, folding gently until just combined. Avoid overmixing to ensure a tender banana bread.
If desired, fold in chopped walnuts or chocolate chips for added texture and flavor.
Pour the batter evenly into the prepared loaf pan and spread it smoothly using a spatula.
Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around the 50-minute mark.
Once baked, remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve slices on their own, or with a smear of butter for extra indulgence. Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 421.6 g | 153% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 201.0 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 309 mg | 24% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2136 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.
