Migmom Banana Bread

This is the banana bread I make whenever there are a few too-ripe bananas sitting on the counter — deeply spiced, a little sweet, and it never lasts more than a day in our house.

The trick is not to overmix once the flour goes in — that’s what keeps the crumb soft instead of dense. A handful of walnuts or chocolate chips folded in is never a bad idea.

Migmom Banana Bread

A moist, spiced banana bread with brown sugar and a hint of cinnamon — soft crumb, rich banana flavor, and perfect with a cup of tea.

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Ingredients Method

Ingredients

  

Ingredients

• 3 ripe bananas, mashed
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup plain Greek yogurt
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Method

 

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large mixing bowl, mash the bananas until smooth. Add the eggs, melted butter, brown sugar, vanilla extract, and Greek yogurt, and whisk until well combined.
3. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually fold the dry ingredients into the wet ingredients until just combined — avoid overmixing.
4. If desired, fold in the walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55–65 minutes, until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.