Best Banana Bread
photo by a Canadian cook
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
1 loaf
- Serves:
- 12
ingredients
- 2 cups all-purpose flour
- 1⁄2 cup sugar
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup toasted walnuts (, you can grind these if your audience doens't like the texture of nuts) or 1 cup toasted pecans, , chopped (, you can grind these if your audience doens't like the texture of nuts)
- 3 ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
- 1⁄4 cup plain yogurt
- 2 large eggs, beaten lightly
- 6 tablespoons butter, melted then cooled
- 1 teaspoon vanilla extract
directions
- Adjust oven rack to lower middle position and heat oven to 350 degrees.
- Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan.
- Combine dry ingredients together in large bowl and set aside.
- Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl.
- Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky.
- Pour batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes.
- Cool in pan for 5 minutes, then transfer to wire rack.
- Wrap tightly with plastic wrap and store in refrigerator for 4 days, on the counter for 2 days.
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Reviews
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I made this tonight-my first attempt at banana bread. This is wonderful! My children and I are devouring it. I did make a couple of changes out of necessity. I did not have nuts so I added one cup of chocolate chips. I also did not have yogurt, and I didn't know what to use as a substitute, so I tried a single serve applesauce (4oz). I baked it for 51 minutes and it was perfect. It will be great without chocolate chips also, as I can really taste the bananas. Thanks for a keeper recipe.
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If you're looking for a delicious traditional banana bread that's quick and easy to make, this is a good one. The crumb is moist, dense, and tender, and the banana flavour is moderately strong. I used sour cream instead of yogurt, and added 1 tsp. of cinnamon for a flavour boost. I think I'd also add a pinch of nutmeg the next time. I used a combination of brown and white sugars. This is not as sweet as some banana breads, so if you prefer a sweeter bread, add a bit more sugar. As with most banana breads, this is better the day after it's made and served at room temperature.
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I thought this banana bread turned out really nicely. My DH didn't like it as much as the other recipe I make, but I think that was because he saw that I was putting yogurt in it:):) I thought the addition of yogurt made the recipe nice and moist. I used 1/2 whole wheat flour 1/2 all purpose. It took 50 mins to bake perfectly in my oven. Thanks for a great recipe!!
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Tweaks
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If you're looking for a delicious traditional banana bread that's quick and easy to make, this is a good one. The crumb is moist, dense, and tender, and the banana flavour is moderately strong. I used sour cream instead of yogurt, and added 1 tsp. of cinnamon for a flavour boost. I think I'd also add a pinch of nutmeg the next time. I used a combination of brown and white sugars. This is not as sweet as some banana breads, so if you prefer a sweeter bread, add a bit more sugar. As with most banana breads, this is better the day after it's made and served at room temperature.
RECIPE SUBMITTED BY
Steve_G
Fort Myers, Florida