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Banana Bread

5 from 19 votes
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Course: Baking
Ingredients Method Notes

Ingredients
  

  • ½ cup butter unsalted, room temperature
  • 2 cups all purpose flour
  • 1 cup light brown sugar packed
  • 1 tsp baking soda
  • ⅓ cup plain yogurt
  • 2 whole large eggs (room temperature)
  • 4 ripe bananas, smashed (1 cup)
  • 1 tsp vanilla extract
  • ½ tsp koshaer salt (half this amount if using table salt instead)
  • ½ cup chopped walnuts (optional)

Method
 

  1. Preheat oven to 350°F. Coat a large bread/loaf pan(mine is 9×5) with non-stick spray or grease it with butter or oil. Set aside.
  2. In a large bowl combine the brown sugar, butter and banana. Whisk until well combined.
  3. Add in the eggs one at a time , vanilla extract, yogurt and whisk together.
  4. Sift the flour, baking soda and salt over the wet ingredients and fold in using a spatula until evenly combined. Do not over mix. Add little over half of the chopped walnuts.
  5. Pour into prepared loaf pan and top with chopped walnuts and/or split banana(optional).
  6. Bake for 40-45 minutes (until toothpick inserted in center comes out clean).
  7. Remove from oven and allow the bread to cool completely. Slice and enjoy!

Notes

  • You can store the banana bread at room temperature for up to 2 days and/or in the refrigerator for up to a week.
  • You can freeze the entire loaf or slices covered tightly in couple of layers of plastic wrap. Put it in the freezer storage bag or container for up to 3-4 months. Thaw the loaf or slices at room temperature or in the refrigerator.
  • Make sure your bananas are ripe, but not too brown. Overly ripe bananas have a weird flavor in baking. Save the really soft bananas for smoothies.
  • Don’t over mix your batter. This is important in most baked things, but especially with dense batters.
  • You can also add chocolate chips if you like.