Perfectly Balanced Banana Bread
Rated 5.0 stars by 1 users
Author:
Darryl Miles
Servings
10 Slices
Prep Time
15 minutes
Cook Time
60 minutes
Calories
285
This moist, tender banana bread gets a flavor boost from Symphony Seasonings Replenishing Salt, which adds depth and enhances the natural sweetness of ripe bananas. Each slice offers the perfect balance of caramelized banana flavor with subtle notes of vanilla and warm spices, all wrapped in a soft crumb with a slightly crisp exterior.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Symphony Seasonings Replenishing Salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1/3 cup plain Greek yogurt or sour cream
- 2 teaspoons pure vanilla extract
- 3-4 very ripe bananas, mashed (about 1 1/2 cups)
Optional Add Ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
Directions
Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal.
In a medium bowl, whisk together flour, baking soda, Symphony Seasonings Replenishing Salt, cinnamon, and nutmeg until well combined.
In a large bowl, mix the melted butter and brown sugar together until smooth, about 1 minute.
Add the eggs one at a time, whisking well after each addition. Stir in the yogurt, vanilla extract, and mashed bananas until combined.
Add the dry ingredients to the wet ingredients and gently fold together with a wooden spoon or spatula just until no dry streaks remain. Do not overmix.
If using nuts or chocolate chips, fold them in gently.
Pour the batter into the prepared loaf pan. If desired, sprinkle the additional 1/4 teaspoon of Symphony Seasonings Replenishing Salt across the top for a sweet-salty finish.
Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Tent with aluminum foil after 30 minutes if the top is browning too quickly.
Allow bread to cool in the pan for 15 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before slicing.
Recipe Note
Recipe Notes
- For extra flavor, toast the nuts before adding them to the batter.
- The riper the bananas, the sweeter and more flavorful your bread will be.
- Symphony Seasonings Replenishing Salt enhances not only the flavor but also adds trace minerals that complement the potassium in bananas.
- For a dairy-free version, substitute coconut oil for butter and dairy-free yogurt.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.