1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.
4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. 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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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 5 | ||
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Calories: 743 | ||
Calories from Fat: 333 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37g | 49 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 12.3g | ||
Cholesterol 206.1mg | 63 % | |
Sodium 261.4mg | 9 % | |
Potassium 566.5mg | 15 % | |
Total Carbohydrate 88.8g | 26 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 83.4g | ||
Protein 19.4g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 743
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