Community Pick
Moist Banana Bread
photo by Sharlene C.
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
2 loaves
ingredients
- 118.29 ml butter or 118.29 ml margarine, softened
- 236.59 ml sugar
- 2 large eggs, slightly beaten
- 236.59 ml mashed very ripe banana (about 3 medium)
- 4.92 ml vanilla extract
- 354.88 ml flour
- 4.92 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 177.44 ml plain yogurt
- 236.59 ml chopped nuts, preferably toasted
- 29.58 ml wheat germ (optional)
directions
- Preheat oven to 375 degrees.
- Cream margarine and sugar.
- Add eggs, beating well.
- Beat in bananas and vanilla until well blended.
- Stir dry ingredients together; combine with first mixture.
- Stir in yogurt and nuts.
- Pour into 2 small (7 x 3") greased loaf pans or 1 large (9 x 5") greased loaf pan.
- If desired, sprinkle wheat germ over top.
- Bake 1 hour for small loaves and 80 minutes for large loaf.
- Do NOT underbake as the yogurt makes this very moist.
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Reviews
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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!
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This didn't work out for me. After about 50 minutes at 375 the edges were getting much too brown and the bread was not cooked. I reduced the oven temperature to 360 and covered the bread with foil to try to reduce the browning. Long story short, after 70 minutes the bread was starting to smell burned and the middle still wasn't cooked. I have never had trouble like this with other banana bread recipes.
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Tweaks
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Easy and quite tasty. I used butter (I love its flavor) and added about 1/3 cup plumped raisins (simmer in water or microwave for a few minutes), and sprinkled the top with oatmeal rather than wheat germ. I would like to try substituting some whole wheat flour for the white flour (would have to use very large eggs or add some additional yogurt to prevent dryness), or substitute blenderized dry oatmeal for some of the flour. This bread toasted very nicely and made a fantastic breakfast bread. Toasting the nuts in a dry pan for a few minutes is always worth the time as it adds such richness. Raw nuts are just not the same. I used a combination of walnuts and pecans to use up what I had but would probably prefer pecans only the next time.
RECIPE SUBMITTED BY
My husband, Allen, and I have been married over 30 years, and we have two young adult children. I didn't really know how to cook when we first married, but Allen was such a willing guinea pig, and so supportive of my efforts, that cooking and baking became a passion. I like to try new recipes and my family enjoys eating them (most of the time!). I work full time as a teacher consultant and really enjoy working with students with special needs.