Banana Bread
Recipes » Bread » Banana Bread
One of my earliest childhood memories is of my mother's delicious banana bread. Today, I look forward to bananas turning soft and mushy on the counter just so that I have an excuse to make her recipe and relive a little joy of the past. This is a great banana bread that is soft and tender, has loads of banana flavor and crunchy toasted walnuts. My mom used plain yogurt in a lot of her baking, especially in her quick breads. I believe it is the addition of yogurt that makes her banana bread so moist and light.
"Amazing. I've made it 3 times, and each time I've forgotten the yogurt so I used sour cream and a bit of lemon juice and it works! so good. Kudos to you sgrishka!! From a professional baker, this recipe is the perfect balance. " - handroYield: 12 Ready in 1 hours, 35 minutes
Cuisine: AmericanMain Ingredient: Banana
75% would make again (reviews)
favorite of 843
people 485 people 
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Notes Banana Bread Preparation
Position oven rack to the lower-middle position and heat oven to 350 degrees F. Grease bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out excess flour.
Spread walnuts evenly on a baking sheet and toast until fragrant, about 5-10 minutes. Set aside to cool.
In a large bowl, whisk together the flour, sugar, baking soda, salt, and walnuts. Set aside until needed. In a medium bowl, using a wooden spoon, mix together the mashed bananas, yogurt, eggs, butter, and vanilla. Lightly fold the banana mixture into the dry ingredients with a spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan. Bake at 350 degrees for 55-60 minutes or until loaf is golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
This recipe makes one 9-inch loaf.
Notes
For best results, be sure to use a loaf pan that measures 9 inches long, 5 inches across, and 3 inches deep.
For the most pronounced flavor, use very ripe, plump bananas that give when gently pressed, with a skin color that ranges from yellow with an abundance of brown and black speckles to almost completely blackened. The longer they sit the more sugar content they will have and a richer taste will be provided. If you have very ripe bananas but are unable to make banana bread right away, peel and freeze them until ready to use.
My mother taught me to toast nuts (to crisp and bring out their essential oils) prior to adding them into batters...raw nuts are steamed in the batter as it cooks, ending up soft and flavorless, toasted nuts are also steamed but retain much of their crunchiness and intensified nutty flovor.
Banana bread is like all quick breads and muffins...It doesn't like beating. Once you begin to add the dry ingredients, stir, but do not beat. Stir only enough to blend. The texture will reward you.
The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.
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The Yogurt makes this bread extra moist. I prefer to use bananas that have been ripened (brown specs) then frozen. Place frozen bananas in a bowl in refrigerator to thaw.
photo by 
trentsmill
photo by Lancergirl27
photo by 
sgrishka
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Banana Bread Reviews
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I love this recipe because it's simple, it's delicious, and it reminds me of my gramma.
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Awesome
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Great dish
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First thing first I truly hate bananas very bad but OMG I only eat bananas now when I make this. (:
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Exeellent recipe! I didn't and wouldn't change a thing.
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Very simple very fast but a great banana bread with delicious taste.
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Awesome!
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It was excellent and it was very moist. I replaced yogurt with buttermilk and it worked great. Yummy!!! ????
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Amazing... I am on my second batch...
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Every person that I gave a try said it was great, and they loved it! They ask for the recipe, too!
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Amazing. I've made it 3 times, and each time I've forgotten the yogurt so I used sour cream and a bit of lemon juice and it works! so good. Kudos to you sgrishka!! From a professional baker, this recipe is the perfect balance.
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I was not sure about using yogurt in banana bread but, 'Oh my gosh!, I am glad I did!' This was the best banana bread my daughters and I have ever made. It was moist, had fabulous taste and texture. Quite simply the best!
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Was so impressed the first time i baked this recipe. The texture and the moist is just perfect.The second time i baked double size and shared to my colleagues, absolutely a big hit. they asked for the recipe and gave 'em this website. Thanks sgrishka!
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ABSOLUTELY THE BEST!! I have made probably 10 different recipes of banana bread, and I will never use another one again! This has been added to my favorites on my computer! I didn't use nuts, since I was sharing it, and I don't know all allergies. I substituted chocolate chips, and OH MY GOODNESS! A++++++++
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Delicious. Moist and tasty. I didn't have walnut so I used pecans. Just as good.
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OMG! This really is the BEST banana bread ever!!! I've made banana bread for years and my husband says he'll even eat it with the nuts (and you don't know how much he hates nuts), MUST make!!!!
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Yogurt in banana bread. Im gonna have to try that. Very similar to my recipe, same ingredients, different amounts. Im gonna try to add yogurt to my recipe tomorrow and see how it turns out. Thanks for the idea!
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