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Classic Banana Bread | Bakes and Blunders
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Classic Banana Bread

A no frills, easy recipe that will satisfy those comfort food cravings.
Course Dessert, Snack
Cuisine American
Keyword Bread, Breakfast, Brunch, Nuts
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 11 slices
Calories 202kcal

Ingredients

  • 1 cup chopped walnuts or nut of your choice
  • 10 oz all- purpose flour (2 cups)
  • 5 1/4 oz sugar (3/4 cup)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3 ripe bananas about 1 1/2 cups
  • 1/4 cup plain yogurt
  • 2 eggs
  • 1 tsp vanilla extract
  • 6 Tbsps unsalted butter melted and cooled

Instructions

  • Preheat the oven to 350℉ and toast the walnuts for 5- 10 minutes, shaking the pan occasionally.  Be sure not to burn them.  Remove to a bowl or plate to cool.
  • Coat a loaf pan with Baker's Joy, or spray with oil and dust with flour.
  • In a large bowl, sift together the flour, sugar, baking soda, and salt.  Add the cooled walnuts and whisk to combine.  Set aside.
  • In a medium bowl, mash up your bananas with a fork or potato masher.  Add yogurt, eggs, and vanilla.  With a fork, whisk up the eggs in the mixture.
  • Add the melted and cooled butter to the rest of the wet ingredients and mix with a wooden spoon until well combined.
  • Make a well in the middle of the dry ingredients.  Pour the banana mixture into the well and use a rubber spatula to gently combine the dry and wet ingredients.  Mix just until there are no streaks of flour.  The batter will be chunky.
  • Pour the batter into the prepared loaf pan and use the spatula to evenly spread the mixture into all four corners.
  • Bake for 60- 70 minutes.  After 45 minutes, tent a piece of foil over the bread.  After the loaf is done baking, use a cake tester to check the the middle of the loaf is cooked through. Or check that the internal temperature is 190°F- 200°F
  • Cool in the pan for 15- 30 minutes before turning out onto a cooling rack.  Make sure to cool completely before slicing.

Notes

  • Don't puree the bananas.  If the batter is too thin, the gases produced by the baking soda will escape before the bread has a chance to rise.
  • Don't be afraid to mix the wet ingredients thoroughly BEFORE adding them to the dry.  Once wet and dry have been combined, you must be gentle to avoid developing gluten.