Banana Bread Chiquita Recipe
This Banana Bread Chiquita recipe transforms overripe bananas into a moist, flavorful loaf with a perfect balance of sweetness. Featuring Chiquita bananas, it’s an easy-to-make, delicious treat that’s perfect for breakfast or a snack. With a hint of vanilla and cinnamon, it's sure to become a family favorite!
Equipment
- Mixing bowls
- Fork or potato masher
- Whisk or electric hand mixer
- 9×5 inch loaf pan
- Parchment paper (optional)
- Cooling rack
Ingredients
- 3 ripe Chiquita bananas mashed
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar or adjust to taste
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup plain Greek yogurt or sour cream
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional mix-ins: 1/2 cup chopped walnuts chocolate chips, or raisins
Instructions
Preheat and Prepare
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easier removal.
Mash the Bananas
- In a large mixing bowl, use a fork to mash the Chiquita bananas until smooth. A few small lumps are fine; they add texture to the bread.
Mix the Wet Ingredients
- Add the melted butter, sugar, eggs, and vanilla extract to the mashed bananas. Whisk until well combined. Stir in the Greek yogurt for extra moisture and richness.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients using a spatula. Be careful not to overmix, as this can make the bread dense.
Add Optional Mix-Ins
- If desired, gently fold in chopped walnuts, chocolate chips, or raisins for added texture and flavor.
Transfer to the Pan
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula to ensure even baking.
Bake to Perfection
- Place the pan in the oven and bake for 60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and Serve
- Remove from the oven and let the bread cool in the pan for 10 minutes. Transfer it to a cooling rack and allow it to cool completely before slicing.
Notes
Using Chiquita bananas is my secret to achieving a naturally sweet and aromatic banana bread. Their flavor stands out, making a simple recipe taste gourmet.
Also, adding Greek yogurt ensures that the bread stays moist without needing excess oil or butter.