Copycat Sally’s Baking Addiction Banana Bread Recipe

As a passionate explorer of sweets and treats, I’ve flipped through countless pages of recipes, always searching for that perfect blend of simplicity and magic. It was on one of these quests that I stumbled upon a treasure, a recipe that not only promised but delivered satisfaction in every bite: Sally’s Baking Addiction Banana Bread.

Much like a whispered secret among friends, Sally’s recipe quickly transformed from a simple try-out in my kitchen to an undeniable staple. It’s not just about the ease of preparation or the accessibility of ingredients; it’s the sheer brilliance of how ordinary elements like overripe bananas, flour, and sugar come together under Sally’s guidance to create something extraordinary. This isn’t just banana bread; it’s a voyage into the essence of baking joy, a testament to Sally’s passion and expertise whispered into each crumb.

How to make Sally’s Baking Addiction Banana Bread

Sally’s Baking Addiction Banana Bread is a popular banana bread recipe from Sally McKenney’s baking blog, Sally’s Baking Addiction. Sally McKenney is known for her reliable and delicious recipes, and her banana bread is no exception.

Ingredients:

• Ripe Bananas: You’ll need about 2 cups of mashed bananas (about 4 large bananas). The riper, the better—overripe bananas intensify the flavor.
• Brown Sugar: 3/4 cup of packed light or dark brown sugar adds moisture and a rich caramel flavor.
• Butter: Melt 1/2 cup (1 stick) unsalted butter to enrich the bread with a tender crumb.
• Eggs: 2 large eggs, at room temperature, act as the binding agent.
• Yoghurt or Sour Cream: 1/4 cup for added moisture; full-fat options enhance the bread’s richness.
• Vanilla Extract: 2 teaspoons provide a base aroma that complements the banana flavor.
• All-Purpose Flour: 2 cups (spooned & leveled) are the structure of the bread.
• Baking Soda & Salt: 1 teaspoon of baking soda and 1/2 teaspoon of salt ensure the perfect rise and balance of the sweetness.
• Optional Add-ins: 1 cup of chopped nuts (walnuts or pecans), chocolate chips, or even dried fruit for an added texture.

Instructions:

1. Preheat Oven and Prep Pan: Begin by preheating your oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line it with parchment paper with an overhang on the sides for easy removal.
2. Mash Bananas: In a medium bowl, mash the bananas well. You’re aiming for 2 cups of mashed bananas; a little extra doesn’t hurt.
3. Mix Wet Ingredients: To the bananas, add the melted butter, brown sugar, beaten eggs, yogurt (or sour cream), and vanilla extract. Stir until thoroughly combined.
4. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt.
5. Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients. Be mindful not to overmix; stir just until the flour is incorporated to keep the bread tender.
6. Add Extras (Optional): If using nuts, chocolate chips, or any add-ins, gently fold them into the batter now.
7. Bake: Pour the batter into the prepared loaf pan. Bake for about 60-65 minutes or until a toothpick inserted in the center comes out clean. If the bread is browning too quickly, tent it loosely with aluminium foil.
8. Cool: Let the bread cool in the pan on a wire rack for about 15 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and cool completely on the rack.

Tips for Perfect Banana Bread:

• Banana Ripeness: The darker and more speckled the bananas, the better. Overripe bananas enhance both moisture and flavor.
• Check for Doneness: Ovens vary, so start checking your bread around the 55-minute mark. A toothpick should come out with a few moist crumbs when it’s done.
• Storage: Banana bread tastes even better the next day as the flavors meld. Store it wrapped in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.

What to serve with

Sally’s Baking Addiction Banana Bread is a versatile bake that can stand alone as a delightful treat or be paired with an array of accompaniments to enhance its flavors and textures for various occasions, from a simple breakfast to an elaborate brunch spread, or as a dessert complement. Here are some detailed suggestions on what to serve with Sally’s Baking Addiction Banana Bread for different contexts:

For Brunch:

• Eggs: Offer banana bread alongside scrambled, fried, or poached eggs for a hearty brunch option.
• Bacon or Sausage: Salty and crispy bacon or sausage provides a savory counterpart that pairs perfectly with sweet and tender bread.
• Mimosas or Fruit Juices: Add a festive touch to brunch with mimosas, freshly squeezed orange juice, or any other fruit juices of your choice.

As a Dessert:

• Ice Cream: Serve a warm slice of banana bread topped with a scoop of vanilla ice cream. The contrast of hot and cold makes for a delightful dessert.

For a Snack or Tea Time:

• Cheese: A slice of banana bread goes surprisingly well with mild cheeses like cream cheese or Brie, combining sweet and creamy profiles.
• Nuts: A side of salted nuts such as almonds, walnuts, or pecans offers a satisfying crunch and contrast to the moist banana bread.
• Lemon Curd or Jam: For a zesty or sweet addition, spread a thin layer of lemon curd or your favorite jam over a slice.

Ingredients Substitutes

When baking, following the recipe to the letter is usually the key to success. However, sometimes you might not have all the ingredients on hand or need to adjust for dietary restrictions or personal preferences. Here are some common ingredient substitutes you can use when making Sally’s Baking Addiction Banana Bread:

Flour

• Gluten-Free Flour Blend: Use a 1:1 gluten-free baking flour blend for a gluten-free version. Make sure the blend includes a binder such as xanthan gum.

Sugar

• Brown Sugar: If the recipe calls for granulated sugar and you prefer a deeper flavor, you can use light or dark brown sugar instead. It will add a slight molasses undertone.
• Honey or Maple Syrup: Substitute with natural sweeteners like honey or maple syrup. Use 3/4 cup of honey/maple syrup for every 1 cup of sugar, and slightly reduce other liquids in the recipe to compensate for the extra liquid from the honey or syrup.

Oil or Butter

• Yogurt: Greek yogurt or regular yogurt can be used as a healthier alternative to oil. Use the same amount as the recipe calls for oil.

Banana

• Pumpkin Puree: If you’re short on bananas, you can use canned pumpkin puree for a different but still delicious bread.
• Avocado: Pureed avocado can replace bananas in the same quantity. This will change the flavor but add healthy fats.

Milk

• Allergy-friendly milk: Any dairy-free milk (soy milk, almond milk, oat milk, etc.) can be used instead of cow’s milk, usually in a 1:1 ratio.

Final Thoughts

Banana bread is a forgiving bake that plays well with many additions and pairings. Whether you aim to keep things simple with just a spread of butter or dress it up into an extravagant dessert, Sally’s Baking Addiction Banana Bread is the ideal canvas for culinary creativity.

More Banana Bread Recipes:

• Super Moist Banana Nut Bread Recipe
• Banana Bread with Streusel Topping Recipe

Sally's Baking Addiction Banana Bread

Serves: 4 Prep Time: 30 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 421 calories 15.8 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• Ripe Bananas: You'll need about 2 cups of mashed bananas
• Brown Sugar: 3/4 cup 
• Butter: Melt 1/2 cup
• Eggs: 2 large eggs
• Yoghurt or Sour Cream: 1/4 cup
• Vanilla Extract: 2 teaspoons
• All-Purpose Flour: 2 cups
• Baking Soda & Salt: 1 teaspoon of baking soda and 1/2 teaspoon of salt 
• Optional Add-ins: 1 cup of chopped nuts (walnuts or pecans)

Instructions

1. Preheat Oven and Prep Pan: Begin by preheating your oven to 350°F (177°C). Grease a 9x5-inch loaf pan or line it with parchment paper with an overhang on the sides for easy removal.
2. Mash Bananas: In a medium bowl, mash the bananas well. You're aiming for 2 cups of mashed bananas; a little extra doesn't hurt.
3. Mix Wet Ingredients: To the bananas, add the melted butter, brown sugar, beaten eggs, yogurt (or sour cream), and vanilla extract. Stir until thoroughly combined.
4. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt.
5. Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients. Be mindful not to overmix; stir just until the flour is incorporated to keep the bread tender.
6. Add Extras (Optional): If using nuts, chocolate chips, or any add-ins, gently fold them into the batter now.
7. Bake: Pour the batter into the prepared loaf pan. Bake for about 60-65 minutes or until a toothpick inserted in the center comes out clean. If the bread is browning too quickly, tent it loosely with aluminium foil.
8. Cool: Let the bread cool in the pan on a wire rack for about 15 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and cool completely on the rack.