Banana Bread Recipe – Easy Yelakki Banana Loaf with Vanilla

Last Updated on 2 months by Neha Deshmukh

Banana Bread Recipe – Easy Yelakki Banana Loaf With Vanilla

Hey everyone! If there’s one recipe that screams ‘comfort’ to me, it’s banana bread. I remember first making this when I was craving something sweet and cozy on a rainy afternoon, and it’s been a family favourite ever since. This recipe uses yelakki bananas – those small, wonderfully fragrant ones – and it’s seriously the easiest, most delicious banana bread you’ll ever make. Let’s get baking!

Why You’ll Love This Recipe

This banana bread isn’t just easy, it’s good. Really good. It’s moist, fluffy, and packed with that lovely banana flavour, enhanced by a touch of vanilla. Plus, it’s perfect for using up those overripe bananas that are just begging to be baked into something amazing. It’s a simple recipe that delivers big time, and it’s sure to become a staple in your kitchen too.

Ingredients

Here’s what you’ll need to whip up this delightful loaf:

• 1 cup All Purpose flour / Maida (about 120g)
• 1 tsp Baking powder
• 0.25 tsp Baking soda
• 2 nos Over ripen bananas (Yelakki) – about 200g mashed
• 0.25 cup Sugar (about 50g)
• 3 tbsp Cooking oil (odorless) – about 45ml
• 1 tsp Lemon juice/Vinegar
• 1 tsp Vanilla essence

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Yelakki Bananas: Understanding the Flavor & Texture

Yelakki bananas (also known as Mysore bananas) are key here. They have a naturally sweet and slightly tangy flavour that’s just perfect for banana bread. They’re also smaller and denser, giving the bread a lovely texture. If you can’t find yelakki bananas, you can use regular Cavendish bananas, but you might want to add an extra tablespoon of lemon juice to enhance the flavour.

Maida (All-Purpose Flour): Alternatives & Uses

Maida, or all-purpose flour, gives this bread a lovely soft crumb. But if you’re looking for alternatives, whole wheat flour works well (though it will make the bread a bit denser). You can also try a 1:1 gluten-free flour blend.

Oil Selection: Choosing the Right Odorless Oil

Using an odorless oil like sunflower or canola oil is important so it doesn’t compete with the banana and vanilla flavours. I always have sunflower oil on hand, it works perfectly!

Baking Powder & Baking Soda: The Leavening Agents

These are what give your banana bread its rise! Make sure your baking powder and baking soda are fresh for the best results. A little tip – a quick test is to add a pinch of each to a little hot water. If it fizzes, it’s good to go!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (convection mode). Grease a loaf pan and dust it with flour – this will prevent the bread from sticking.
2. In a bowl, mash those beautiful yelakki bananas really well with a fork. You can also use a mixer for a smoother mash, but I like a little texture.
3. In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda. Sifting helps to remove any lumps and ensures everything is evenly distributed.
4. Now, in another bowl, combine the mashed bananas, sugar, oil, vanilla essence, and lemon juice. Mix it all up until the sugar dissolves.
5. Gradually add the sifted dry ingredients to the banana mixture, folding gently until just combined. Don’t overmix! A few lumps are okay.
6. This is where you can get creative! Feel free to add chocolate chips, chopped walnuts, or even some tutti frutti to the batter. My kids love chocolate chips!
7. Pour the batter into the prepared loaf pan and bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.
8. Let the bread cool in the pan for about 5 minutes before inverting it onto a plate. Slice and serve warm with a cup of tea or coffee. Pure bliss!

Expert Tips

• Don’t open the oven door too often while the bread is baking, or it might sink.
• For a richer flavour, you can brown the butter before adding it to the batter.
• If the top of the bread is browning too quickly, cover it loosely with foil.

Variations

Want to switch things up? Here are a few ideas:

Vegan Banana Bread

Substitute the oil with melted coconut oil and use a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) instead of the lemon juice.

Gluten-Free Banana Bread

Use a 1:1 gluten-free flour blend. I’ve had great results with blends that include xanthan gum.

Spice Level Adjustment: Adding Cinnamon or Nutmeg

A teaspoon of cinnamon or nutmeg adds a lovely warmth to the bread. My grandma always added a pinch of nutmeg, it’s a lovely touch!

Festival Adaptations: Christmas & New Year Banana Bread

Add a handful of dried cranberries and a sprinkle of orange zest for a festive twist.

Serving Suggestions

This banana bread is delicious on its own, but it’s even better with a smear of butter, a dollop of cream cheese, or a drizzle of honey. It’s also fantastic toasted!

Storage Instructions

Store leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions!

What is the best way to ripen bananas quickly for banana bread?

Place the bananas in a paper bag with an apple or tomato. The ethylene gas released by these fruits will speed up the ripening process.

Can I use frozen bananas for this recipe?

Yes, you can! Just thaw them completely and drain off any excess liquid before mashing.

What can I substitute for all-purpose flour in this recipe?

Whole wheat flour or a 1:1 gluten-free flour blend are good options.

How do I know when my banana bread is perfectly baked?

A toothpick inserted into the centre should come out clean, or with just a few moist crumbs attached.

Can this banana bread be made ahead of time?

Absolutely! It actually tastes even better the next day. Just store it properly in an airtight container.