AuthorNorma OlyaDifficultyIntermediateThe best way to use ripe bananas! Classic Banana Nut Bread is moist, delicious and full of chopped nuts.
Preheat the oven to 350 F. Line a 9x5-inch loaf pan with parchment paper or spray with baking spray.
Mash the bananas in a large mixing bowl until smooth. Few chunks here and there is fine.
Add sugar, butter, eggs one at a time and using a handheld mixer whisk on low until combined. Beat in yogurt and vanilla.
In a separate mixing bowl stir together flour, baking powder, baking soda, and salt.
Add the flour mixture to the banana mixture. Mix on low until everything combines.
Fold in walnuts.
Transfer to prepared pan. Top with more nuts as desired. Make a small cut lengthwise about ½ inch deep in the center of the bread.
Bake for 50-55 minutes until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
Cool in pan for about 10 minutes and then invert onto a wire rack to cool completely.
Ingredients
Directions
Preheat the oven to 350 F. Line a 9x5-inch loaf pan with parchment paper or spray with baking spray.
Mash the bananas in a large mixing bowl until smooth. Few chunks here and there is fine.
Add sugar, butter, eggs one at a time and using a handheld mixer whisk on low until combined. Beat in yogurt and vanilla.
In a separate mixing bowl stir together flour, baking powder, baking soda, and salt.
Add the flour mixture to the banana mixture. Mix on low until everything combines.
Fold in walnuts.
Transfer to prepared pan. Top with more nuts as desired. Make a small cut lengthwise about ½ inch deep in the center of the bread.
Bake for 50-55 minutes until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
Cool in pan for about 10 minutes and then invert onto a wire rack to cool completely.
