Somewhere in the last few years, banana bread recipes have morphed into overly sweet and crumbly quick bread disasters. What once was a sturdy slice that could hold up to good smearing of cream cheese has become a crumbly muffin in a bread loaf shape.
This is the recipe that will get Banana bread back on track. Remind it of its roots. Bring it back home again. Stop acting like a punk and pull up its pants. You get the point.
This is exactly what good banana bread should taste like.
This recipe is so firm, tangy, sweet and delicious that you will rethink your reluctance to break out the mixing bowls and measuring cups.
This recipe has it all:
- beautiful aroma and moisture from three bananas per loaf
- firm yet cakey texture that comes from the addition of yogurt
- just the right amount of sweetness.
Let’s talk ingredients:
What I love about his recipe is how it uses basic ingredients you probably have on hand.
Bananas: You’ll want to wait for those luscious bananas to have lots of spots on them. The riper the banana, the sweeter the flavor they give off.
Yogurt: The addition of plain yogurt helps add moisture and a subtle tang while also adding to the perfect texture that has gone missing in recent banana bread recipes.
My Pantry Basics: If you haven’t already, check out my list of items that I always like to have on hand. This covers all the staples so you can bake on a moment’s notice.
In just about an hour you can mix and bake and clean the kitchen.
Don’t let time or mess deter you. This recipe comes together faster than you think.
You’ll need:
- Large mixing bowl
- Microwave safe medium bowl
- Measuring cup
- Measuring spoons
- Fork
- Rubber spatula
- Non-stick loaf pan
Measure- Measure the flour, baking soda and sugar together in a large mixing bowl. Set aside.
Mash- Using your fork and a medium bowl, mash the bananas until no large lumps remain.
Melt- Melt the butter for about 15-30 seconds in a microwave-safe dish.
Stir- Stir the butter, yogurt, and bananas together
Fold- Fold the liquid ingredients into the dry ingredients( add optional nuts if desired) and mix until there are no more spots of flour.
Bake- Pour batter into a sprayed, non-stick bread pan and bake for approx.. 55 min at 350 degrees. Check for doneness by gently touching the center of the bread. It should spring back and not feel mushy below the crust.
My Favorite Banana Bread
Equipment
- 1 loaf pan (8.5x4.5x2.75)
Ingredients
- 1 ½ Cups All Purpose Flour 217g
- 1 tablespoon Cornstarch 9g
- 1 teaspoon Baking Soda 6g
- ½ teaspoon Salt 3g
- ½ Cup Granulated Sugar 100g
- ½ cup Brown Sugar 100g
- 8 tablespoon Butter, melted 1 stick, 113g
- 2 Eggs
- 3 Bananas 350g
- ½ Cup Plain Yogurt 122g
- 1 teaspoon Vanilla 4g
- ½ Cups Walnuts- optional Toasted and Chopped
Instructions
- Defrost 3 frozen bananas and drain any excess liquid.
- Preheat oven to 350 degrees F. Prepare the loaf pan. by spraying it with pan spray or lining it with parchment paper.
- Measure the flour, baking soda, salt, granulated sugar, and brown sugar in a large mixing bowl. Set aside.
- Using your fork and a medium bowl, mash the bananas until no large lumps remain. If using frozen bananas, drain any liquid that has formed.
- In a microwave-safe dish, melt the butter until it is fully melted and liquid.
- Into the bowl of mashed bananas, add melted butter, yogurt, and eggs. Mix to combine.
- Fold the liquid ingredients into the dry ingredients( add optional nuts if desired) and mix until there are no more spots of dry flour.
- Pour batter into a sprayed, non-stick bread pan and bake for approx.. 55 min at 350 degrees. Check for doneness by gently touching the center of the bread. It should spring back and not feel mushy below the crust.
Notes
Fire up your oven, throw on an apron and call up a friend. You’ll want to have guests over just to serve them a slice of this tasty goodness.
