Moist Banana Bread

READY IN: 1hr 15mins
Recipe by akcooker

My husband never like banana bread until I developed this uniquely textured version made with yogurt. These loaves freeze well: wrap in foil and freeze; thaw in foil until room temperature.

Top Review by Foodie Italia

I have tried many, many banana bread recipes over the years and really found this one to be about the best. I almost always modify a recipe as I enjoy the experimentation. My simple changes included adding generous amounts of cinnamon and nutmeg, extra vanilla; I also used a greek vanilla yogurt. For nuts, I used very finely processed pecans, which I then toasted. I know some reviewers felt toasting had little impact, but I do think it heightens the flavor of the pecans -- plus it's so easy to do in a toaster oven. I have a definite sweet tooth, but try to reduce the amount of sugar we eat whenever possible, so I used a generous half cup of Splenda, a 1/4 cup of white sugar and a 1/4 cup of brown sugar. Like others, it didn't take as long to bake, which I did so in a 370 oven. Thanks so much for a truly great recipe. My husband, my son and I all enjoyed it and I encourage anyone to try this one next if you're in search of a delicious banana bread!

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Cream margarine and sugar.
  3. Add eggs, beating well.
  4. Beat in bananas and vanilla until well blended.
  5. Stir dry ingredients together; combine with first mixture.
  6. Stir in yogurt and nuts.
  7. Pour into 2 small (7 x 3") greased loaf pans or 1 large (9 x 5") greased loaf pan.
  8. If desired, sprinkle wheat germ over top.
  9. Bake 1 hour for small loaves and 80 minutes for large loaf.
  10. Do NOT underbake as the yogurt makes this very moist.

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