Prep 30 mins
Cook 1 hr
I made my mom's tried and true banana bread for my RMT with one slight adjustment - one more banana, one less egg! I added her (generous!) amounts of walnuts and chocolate chips too. I'm attributing the incredibly moist (without being "wet") texture to her mixture of melted butter, oil, and yogurt along with the addition of 4 (or in my case, 5) big bananas!
- 59.14 ml nonfat plain yogurt
- 1 large egg, beaten
- 59.14 ml butter, melted and cooled
- 59.14 ml oil
- 14.79 ml vanilla
- 118.29 ml brown sugar
- 236.59 ml flour, plus more for dusting the pan
- 236.59 ml whole wheat flour
- 2.46 ml cinnamon
- 1.23 ml nutmeg
- 3.69 ml baking soda
- 2.46 ml salt
- 5 over-ripe bananas, mashed well
- 158.51 ml chopped walnuts, toasted
- 158.51 ml miniature chocolate chip
- Preheat oven to 350 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a medium bowl, mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky.
- Fold in walnuts as carefully as possible. Scrape the batter into the prepared loaf pan.
- Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean or with very few crumbs, about 1 hour.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days).