Ingredients:

• 3 large ripe bananas (mashed)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• ½ cup unsalted butter (melted) or ½ cup vegetable oil
• 1 cup granulated sugar (or ½ cup brown sugar + ½ cup white sugar for richer flavor)
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• ½ cup plain yogurt or sour cream (for extra moisture)
• ½ cup chopped walnuts, pecans, or chocolate chips (optional)

Instructions:

1. Prepare the oven & mold

• Preheat oven to 175°C (350°F).
• Lightly grease or line your silicone mold or loaf pan.

1. Mash the bananas

• In a large bowl, mash ripe bananas until smooth.
• Stir in melted butter (or oil), sugar, eggs, and vanilla. Mix well.

1. Mix the dry ingredients

• In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

1. Combine wet & dry

• Gradually add the dry ingredients to the banana mixture.
• Stir gently until just combined (do not overmix).
• Fold in nuts or chocolate chips if using.

1. Fill the molds

• Spoon the batter evenly into the silicone molds (about ¾ full).

1. Bake

• Bake for 25–30 minutes (mini loaves) or 50–55 minutes (regular loaf pan).
• Insert a toothpick in the center – it should come out clean.

1. Cool & serve

• Allow loaves to cool in the mold for 5–10 minutes before removing.
• Transfer to a wire rack to cool completely.

Benefits:

Bananas are rich in potassium, fiber, and natural sweetness.
Homemade means no preservatives or additives.
Customizable – add nuts, chocolate, coconut, or dried fruits.
Great for breakfast, snacks, or dessert.

Serving Ideas:

• Serve warm with a pat of butter or drizzle of honey.
• Slice and toast lightly for a crunchy edge.
• Wrap individually for school or work snacks.

Ingredients:

• 3 large ripe bananas (mashed)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• ½ cup unsalted butter (melted) or ½ cup vegetable oil
• 1 cup granulated sugar (or ½ cup brown sugar + ½ cup white sugar for richer flavor)
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• ½ cup plain yogurt or sour cream (for extra moisture)
• ½ cup chopped walnuts, pecans, or chocolate chips (optional)

Instructions:

1. Prepare the oven & mold

• Preheat oven to 175°C (350°F).
• Lightly grease or line your silicone mold or loaf pan.

1. Mash the bananas

• In a large bowl, mash ripe bananas until smooth.
• Stir in melted butter (or oil), sugar, eggs, and vanilla. Mix well.

1. Mix the dry ingredients

• In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

1. Combine wet & dry

• Gradually add the dry ingredients to the banana mixture.
• Stir gently until just combined (do not overmix).
• Fold in nuts or chocolate chips if using.

1. Fill the molds

• Spoon the batter evenly into the silicone molds (about ¾ full).

1. Bake

• Bake for 25–30 minutes (mini loaves) or 50–55 minutes (regular loaf pan).
• Insert a toothpick in the center – it should come out clean.

1. Cool & serve

• Allow loaves to cool in the mold for 5–10 minutes before removing.
• Transfer to a wire rack to cool completely.

Benefits:

Bananas are rich in potassium, fiber, and natural sweetness.
Homemade means no preservatives or additives.
Customizable – add nuts, chocolate, coconut, or dried fruits.
Great for breakfast, snacks, or dessert.

Serving Ideas:

• Serve warm with a pat of butter or drizzle of honey.
• Slice and toast lightly for a crunchy edge.
• Wrap individually for school or work snacks.