Banana Bread
Use the last of that bunch of Bananas to make moist, flavorful so good Banana bread
Servings: 12 slices
Calories: 183kcal
Equipment
Ingredients
- 1 cup Flour
- 3/4 tsp Baking Soda
- 3/4 tsp Salt
- 3/4 tsp Cinnamon
- 1/4 cup Salted Butter
- 1/2 cup Dark Brown Sugar
- 1 lg Egg - Room Tempeature
- 1/4 cup Yogurt - Plain
- 3 Bananas - Ripe, the more the better the flavor
- 3/4 tsp Vanilla Extract
- 1/2 cup Walnuts - chopped
- 1/4 cup Sugar - for coating the baking pan, if desired
Instructions
- Preheat oven to 375°.
- Grease 9x5-inch loaf pan with butter or cooking spray.
- Pour white sugar into the baking pan. Twist and turn the pan to coat the buttered surface with the sugar. This gives a lovely coating to the bread after baking.
- Cream the butter in the mixing bowl.
- Peel the bananas, add them to the mixing bowl with the butter, and smash them with a fork. Chunky bits are totally ok.
- Combine the brown sugar with the butter and bananas, mix until creamy.
- Mix in the yogurt and vanilla until combined.
- Slowly add in the dry ingredients until just combined. Do not over mix.
- Scrape the batter into the baking pan and place in the oven.
- Loosely cover the pan with aluminum foil to help prevent the top from baking quicker than the rest of the loaf.
- Bake for 50-60 min depending on your oven's intensity.
- Check the doneness of the bread by inserting a toothpick into the middle of the loaf. I like the toothpick to have just a little bit of crumbs on it when I remove the bread. The bread will finish baking in the pan as it cools.
- Once the bread is completely cool, gently slide a knife between the loaf and the pan to help release the bread.
- Eat immediately or store the bread for later enjoyment. I wrap the loaf in cling wrap and store it in the fridge. This loaf can be made ahead of time and frozen.
Notes
Banana Bread Three ways: You can use any type of pan you would like with this recipe. Muffins, an 8x8" pan, or if you want a thin snack, you can use a 9x13' sheet pan. You will need to adjust your cooking according to the depth of your pan.
Brown vs White Sugar: We like to use brown sugar vs white because it adds to the moisture of the loaf. If you would like to use white or another granulated sugar, any can be substituted 1:1.
Additions: Feel free to add chocolate chips or another type of additional nuts to your liking. Our family loves to change out the walnuts for peanuts. See our recipe for BBBB for a tasty treat, adding peanuts, bacon, and peanut frosting.
Nutrition
Serving: 12slices | Calories: 183kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 96mg | Potassium: 154mg | Fiber: 1g | Sugar: 17g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg
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