Perfect Classic Banana Bread
Only use very ripe bananas for the best banana flavor in this bread. If you don't have any, I explain how to ripen them in the oven. When cooled, mash until mostly creamy but with a few chunks left throughout.
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Quick Bread
Cuisine: Dessert
Servings: 9 servings
Calories: 393kcal
Author: Good Dinner Mom
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; set aside.
Combine 2 cups flour, ¾ cup sugar, ¾ teaspoon baking soda, ½ teaspoon salt, 1 ¼ cups toasted walnuts in large bowl; set aside.
Mix 3 mashed bananas, ¼ cup yogurt, 2 eggs, 6 Tablespoons butter, and 1 teaspoon 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. Scrape batter into prepared loaf pan. To help minimize a crack that can result in the bread, using a rubber spatula, create a line or well that runs the length of the pan.
Bake until loaf is golden brown and toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
Calories: 393kcal | Carbohydrates: 49g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 305mg | Potassium: 266mg | Fiber: 2g | Sugar: 22g | Vitamin A: 320IU | Vitamin C: 3.6mg | Calcium: 38mg | Iron: 2mg