Banana Bread From Africa Recipe

Discover the secret to unbelievably light and moist banana bread with this unique African recipe! Unlike traditional quickbreads, this recipe uses solid butter instead of oil, creating a surprisingly rich and delicious texture, similar to a delicate cookie. Get ready for a taste sensation – a perfectly moist, subtly sweet banana bread that's sure to become a new favorite. This recipe is inspired by an authentic African cookbook.

Prep Time 20 mins

Cook Time 75 mins

Calories 327.2 kcal

Protein 11g

Rating Be the first

246

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Banana Bread From Africa

1 cup (2 sticks) unsalted butter
2 large eggs (separated)
¾ cup granulated sugar
3 ripe bananas
1 teaspoon vanilla extract
½ cup milk
1 ½ cups all-purpose flour
1 teaspoon baking soda
Baking Powder
¾ teaspoon ground cinnamon
Nutmeg
Allspice
½ teaspoon salt
Chocolate Chips

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Banana Bread From Africa? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Banana Bread From Africa

Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
Beat in 2 large egg yolks, one at a time, mixing well after each addition.
In a separate bowl, mash 3 ripe bananas. Add mashed bananas, ½ cup milk, and 1 teaspoon vanilla extract to the butter mixture. Mix until just combined.
In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ¾ teaspoon ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a clean bowl, beat 2 large egg whites until soft peaks form. Gently fold the egg whites into the batter.
Pour batter into the prepared loaf pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. The bread should be golden brown.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.