Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

I've tried others but I always come back to this recipe. The bread turns out moist and delicious every time. My friend Suzanne gave me this recipe a few years back.

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees F.
  2. Grease a 9x5 inch bread pan with a piece of bunched up wax paper.
  3. Put a little flour in the pan, then tilt and tap the pan to coat the sides with flour. Tap out the excess.
  4. Sift the flour, baking powder, baking soda, and salt into a mixing bowl and then set it aside.
  5. With an electric mixer, cream the butter in a separate bowl.
  6. Gradually beat in the sugar.
  7. One at a time, crack each egg into a small bowl and beat them into the creamed mixture.
  8. Blend in the vanilla extract.
  9. In another bowl, stir together the bananas and yogurt until well mixed.
  10. Blen the dry mixture and the banana mixture into the cream mixture in thirds, alternating dry and wet to help prevent the dry ingredients from clumping.
  11. Fold in the chopped walnuts.
  12. With a rubber spatula, scrape the batter into the prepared pan and smooth the top.
  13. Bake the bread on the center rack for 60-70 minutes, or until the top is goldent brown and a tester comes out clean.
  14. Cool the pan on a wire rack for 15 minutes.
  15. Remove the loaf from the pan and let it cool thoroughly before slicing.
  16. Enjoy!

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