Banana Bread

Banana Bread

Ready in 1 hour
38 review(s) averaging 4.7. 82% would make again

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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.

"Just made this morning. This is the best banana bread recipe I have ever made! I added a little cinnamon and OMG! This has the perfect texture and moisture and it's very light! I also cut the sugar to 1/4 cup and used 1/2 cup coconut palm sugar and it was perfect. Thanks for sharing this will make look forward to over ripe bananas!"

- RoseGonsalves

Ingredients

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2 cups unbleached all-purpose flour; plus more for dusting the pan
1 1/4 cups walnuts; coarsely chopped
3/4 cup Sugar
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 1/2 cups Overripe Bananas; (3-4 bananas depending on size), mashed well
1/4 cup Plain yogurt
2 large eggs,; lightly beaten
3 ounces unsalted butter; (3/4 stick), melted and cooled
1 teaspoon Vanilla extract

Original recipe makes 12

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur

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 trentsmill

photo by Lancergirl27 Lancergirl27

photo by singleguy55 singleguy55

I used two smaller loaf pans photo by singleguy55 singleguy55

photo by Elfsiren Elfsiren

See 3 more photos
Calories Per Serving: 452 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Banana Bread All 38 reviews

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I added less sugar and used brown sugar for mine. I love the yoghurt in this! A great recipe, thank you.
adspeed 5 days 11 minutes ago
Instead of using melted butter, i break the solid butter up into little chunks so we get some variety in the flavor, my kids love it! This is an easy recipe and i look forward to making it again!
williameklund 1 month ago
whitneysimp1228 4 months ago
Add chocolate chips! You won't be sorry. Great recipe!
edrizzle630 5 months ago
Will definitely bake that anytime I have ripe bananas!
hessa23 6 months ago
Followed the recipe exactly and it turned out great! The outside turned out a little crispier than I would like, but I may have overbaked it just a tad. Will definitely make again next time I let my bananas get too ripe!
samantha_fleming1 6 months ago
Good, used sour cream instead of yogurt. Very moist!
marthawilson 8 months ago
I used 1 cup flour coz that's what I had left over and without the nuts but the banana bread came out moist and yummy just the way I liked it. Also I only use 2/4 instead of 3/4 sugar and it tastes great still. Thanks for this awesome recipe!
eslina 8 months ago
Made it without the nuts and vanilla extract, but it was still very delicious. It didn't last two days! I followed the recipe almost to a T and didn't find anything needed adjustment.
Elfsiren 8 months ago
jleeco 9 months ago
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