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5 Pinays Share Their Go-To Banana Bread Recipes

You won’t be disappointed.
PHOTO: (left) Courtesy of Andie, (right) Courtesy of Ginyn
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Before the enhanced community quarantine was implemented, your Instagram feed was filled with food shots from everyone’s favorite restaurants. These days, you can barely go through one full scroll without seeing someone’s take on banana bread. Why is that? One reason is that people are buying more when they go for a grocery run, which may also mean that certain foods go bad faster—bananas being one of them. And if you’ve never made banana bread before, it’s always better to go for the super ripe ones. So, of course, we asked Pinays from our Cosmo Mixers for their go-to banana bread recipes!

How To Make Banana Bread: Ginyn’s Go-To Recipe


“This recipe is from Food.com, but because I didn’t have all the ingredients, I improvised!”

Courtesy of Ginyn
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Ingredients:

  • 1/2 cup vegetable oil (*I used canola oil instead.)
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 3 ripe bananas mashed
  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vinegar (I didn’t have eggs so I used vinegar as an ~activator~ for baking soda and baking powder.)
  • Chocolate chips for topping

Directions:

  1. Mix wet ingredients in a bowl, then combine it with the dry ingredients in another bowl.
  2. Add the vinegar and mix again.
  3. Line a tin/pan with parchment paper (or just grease it if you don’t have baking sheets like me) and fill it with the batter.
  4. Top with chocolate chips.
  5. Pop it in the oven and bake at 170 degree Celsius for around 55 minutes (or until it passes the toothpick test).

How To Make Banana Bread: Jelyka’s Go-To Recipe


“I always get compliments every time I make this.”

Continue reading below ↓
Courtesy of Jelyka

Ingredients:

  • 1/2 cup sunflower oil (*This makes the bread moist.)
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup chopped walnuts (optional)
  • 2 medium overripe bananas, mashed

Directions:

  1. Mix wet ingredients first, then dry ingredients.
  2. Bake for 60 minutes in the oven at 175 degrees Celsius.
Continue reading below ↓

How To Make Banana Bread: Andie’s Go-To Recipe


“My family follows The New York Times’ banana bread recipe.”

Courtesy of Andie

Ingredients:

  • 1 stick of unsalted butter (1 stick), plus more for greasing the pan
  • 2 cups all-purpose flour, plus more for flouring the pan
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 1/2 cups mashed bananas (3 medium bananas)
  • 2/3 cup granulated sugar
  • 1/4 cup plain Greek yogurt
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup Nutella
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Directions:

  1. Heat oven to 177 degrees Celsius. Butter and flour a loaf pan.
  2. Stir the flour, baking soda, and salt together in a bowl.
  3. Melt butter in a saucepan over medium heat. Cook butter until it turns a deep golden brown. Monitor closely. Transfer butter to a large heat-safe mixing bowl, and let it cool slightly.
  4. When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs, and vanilla extract. Stir until well combined, then add the flour mixture and stir again. 
  5. Pour half the batter into prepared pan and spread it evenly. Spoon half the Nutella in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.
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How To Make Banana Bread: Aubrey’s Go-To Recipe


Dami ko nang na-try na recipes but this [one by Sally’s Baking Addiction] gets it! Super moist yet firm yung bread. Hindi sumasabog when you cut or hold it.”

Courtesy of Aubrey

Ingredients:

  • 2 cups all-purpose flour, spoon & leveled
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 stick unsalted butter, softened to room temperature
  • 3/4 cup packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup plain yogurt or sour cream (*I use Greek yogurt.)
  • 2 cups mashed bananas (about 4 large ripe bananas)
  • 1 tsp pure vanilla extract
  • 3/4 cup chopped pecans or walnuts (optional)
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Directions:

  1. Preheat the oven to 177 degrees Celsius. Grease a loaf pan or coat with nonstick spray. Set aside.
  2. Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
  3. Using a mixer, beat the butter and brown sugar together until it's smooth and creamy. On medium speed, add the eggs one at a time, beating well after each addition. Mix in the yogurt, mashed bananas, and vanilla extract. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Add the nuts, if you prefer.
  4. Spoon the batter into the prepared baking pan and bake for 60 to 65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
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How To Make Banana Bread: Abby’s Go-To Recipe


“Like the one from Edsa Shangri-La!”

Courtesy of Abby

Ingredients:

  • 5 tbsp unsalted butter
  • 1 tbsp instant espresso powder
  • 1 1/2 cups all-purpose flour, spooned & leveled
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 4 medium-ripe bananas, peeled & halved
  • 1/2 cup granulated sugar
  • 2 tablespoons lightly-packed light brown sugar
  • 1 large egg, beaten
  • 3 ounces semisweet chocolate, finely chopped
  • 1 1/2 sticks unsalted butter, at room temperature
  • 2 tbsps confectioners’ sugar
  • 1 tsp instant espresso powder
  • Pinch of ground cinnamon
  • Pinch of fine salt
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Directions:

  1. Preheat the oven to 177 degrees Celsius. Place the butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color. Next, stir in the espresso powder. Remove and let cool slightly.
  2. Whisk the flour, baking soda, and kosher salt together in a medium bowl.
  3. Mash the bananas in a bowl until pretty smooth. Add the sugars, cooled brown butter, and egg and whisk until combined. Add the flour mixture and whisk! Don't over mix. Fold in the chopped chocolate.
  4. Scrape the batter into the prepared loaf pan and bake for 40 to 50 minutes on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached.
  5. Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon, and salt together in a small bowl until smooth. Serve with the banana bread.
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Source: Food Network