Mostly Mom's Banana Bread
photo by YummySmellsca
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
1 9x5-inch pan
- Serves:
- 12
ingredients
- 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
- 157.80 ml chopped walnuts, toasted
- 157.80 ml miniature chocolate chip
directions
- 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).
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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