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.
Servings: 9 servings
- 2 cups unbleached all-purpose flour
- ¾ cup granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon table salt
- 1 ¼ cups toasted walnuts chopped coarse (about 1 cup)
- 3 very ripe bananas soft, darkly speckled, mashed (about 1 1/2 cups)
- ¼ cup plain yogurt
- 2 large eggs beaten lightly
- 6 tablespoons butter melted and cooled
- 1 teaspoon vanilla extract
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 first five ingredients together in large bowl; 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. 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