Delight in a slice of this moist and delicious South African banana bread! Made with oil instead of butter, this easy and simple loaf will soon become a favourite in your home!!
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ingredients you will need
- all-purpose flour - you can substitute this with gluten-free all-purpose flour.
- baking powder- here, you can also use a mixture of baking powder and baking soda in the ratio 1:1.
- salt.
- cinnamon - optional.
- cooking oil.
- sugar - here, you have the option of using either regular sugar or brown sugar. I actually recommend using brown sugar if you have it, as it gives the banana bread a more richer flavor.
- vanilla extract.
- eggs (at room temperature).
- medium ripe bananas - you want to go for overly-ripe bananas, whose peels have dark spots or have turned almost black. This is because the riper the bananas, the sweeter and more assertive the taste will be.
- yoghurt - I like to use Greek yoghurt but feel free to use any yoghurt you prefer.
The above is a quick overview of the ingredients for making this recipe, along with a few substitution ideas. Full measurements are in the recipe card below.
how to make it
- Preheat oven to 180°C and prepare a 9'' by 5'' loaf pan. Sift together all-purpose flour, baking powder, salt, and cinnamon in a bowl.
- In a separate bowl, mash bananas; in another, whisk together oil, yogurt, vanilla extract, and sugar, then gradually add in eggs.
- Carefully combine the dry ingredients with the wet ingredients, fold in the mashed bananas, and pour the batter into the prepared pan.
- Bake for 45-60 minutes, or until a toothpick inserted comes out clean.
- Once cooked, let the banana loaf cool for 15 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
- Serve with a cuf of coffee, tea, milk, juice, or as preferred.
💡Quick tip: Do not overmix your batter. Overmixed batter produces more gluten, resulting in a dense and chewy loaf.
checking for doneness
To check whether the banana bread is done, insert a toothpick or a thin knife into the center. If it comes out clean or with a few moist crumbs, it's done.
serving suggestions
I like to enjoy mine the traditional way with a cup of coffee or tea for breakfast or brunch! For some added protein, serve your banana loaf with some peanut butter - not only does this taste amazing, but it is also very filling!
storage, refrigeration and freezing
Store the banana bread in an airtight container at room temperature for up to 3-4 days.
For longer storage, transfer the cooled banana bread to a suitable airtight container and keep in the fridge for up to a week.
To freeze, simply slice the banana bread, wrap it in aluminum foil or freezer-friendly bags, and freeze for 2-3 months.
chef's tips
- room temperature ingredients: using eggs, bananas, and other ingredients at room temperature helps achieve a uniform texture.
- allow the banana loaf to cool before slicing: once baked, let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. This makes slicing easier and reduces crumbling.
- variations and add-ins: consider adding nuts, chocolate chips, and dried fruit such as sultanas, cranberries or currants to enhance flavor and texture.
more Southern African recipes
other recipes with bananas
more tasty african recipes to try
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📖 Recipe
South African Banana Bread
Equipment
Ingredients
- 190 g all-purpose flour (or 1½ cups)
- 2 teaspoon baking powder (or 1½tsp of baking soda)
- ¼ teaspoon salt
- ½ teaspoon cinnamon - optional (or more, to taste)
- ½ cup cooking oil
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 2 eggs (at room temperature)
- 2-3 medium ripe bananas (approximately 270 g - 300 g (9 oz - 11 oz)
- 140 g yoghurt ( or ⅗ cup)
Instructions
- Preheat oven to 180°C and grease or line an 9'' by 5'' (23 cm x 13 cm) bread loaf pan with parchment paper.
- Sift the dry ingredients (all-purpose flour,baking powder, salt, and cinnamon) into a bowl·
- Separately mash the banana with a fork in a bowl then set aside.
- In another bowl, whisk the oil, yoghurt, vanilla extract, and sugar until well combined. Add the eggs, a little at a time, then whisk. Gradually add the dry ingredients (the flour mixture) to the wet ingredients, then carefully fold using a spatula.
- Fold the mashed banana into the mixture, pour the batter into the loaf pan, and bake for 45-60 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the banana bread to cool for at least 15 minutes before removing it from the pan, then transfer to a wire rack so it cools completely.
- Serve with some coffee, tea, a glass of milk, or as preferred.
Notes
- room temperature ingredients: using eggs, bananas, and other ingredients at room temperature helps achieve a uniform texture.
- do not overmix: be careful not to overmix your batter. Overmixed batter produces more gluten, resulting in a dense, and chewy loaf.
- checking for doneness: to check whether the banana bread is done, insert a toothpick or a thin knife into the center. If it comes out clean or with a few moist crumbs, it's done.
- allow the banana loaf to cool before slicing: once baked, let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. This makes slicing easier and reduces crumbling.
- variations and add-ins: consider adding nuts, chocolate chips, and dried fruit such as sultanas, cranberries, or currants to enhance flavour and texture.
Mickie
My new favorite Banana Bread recipe!!! I didn't have yogurt on hand so I subbed Kefir instead and it was so good. Thank you for sharing!
Kate Hahnel
Thank you very much! I am so glad you liked your banana bread. Your version with Kefir sounds amazing, I can't wait to try it out, yum!
Bea
Turned out moist and delicious, and so simple! This recipe is a winner. Thanks for sharing. I love learning recipes from different cultures.
jennifer
Ahh, well -- the freezing instructions weren't necessary for me! Lol, we gobbled it ALL up not a leftover crumb in sight. So moist and delicious, I loved the addition of the yogurt in there. Will be making again, thank you!
Joan
The cinnamon gave this banana bread a really nice flavor - just enough but not too overpowering. I prefer baking quick breads with oil and the Greek yogurt made it nice and moist. Thanks for the great recipe!
Glenda
I loved how the addition of yogurt made this bread so moist and tender. But the cinnamon made it for me! Not sure why I hadn't thought to use cinnamon in banana bread before, but I will be from now on. Delicious!
Jill
The yogurt gives this bread such a nice texture and I think the tip about using room temp ingredients is crucial to a good outcome. Thanks so much for a delicious recipe!