- 2 cups all purpose flour
- 1 1/4 cups walnuts, chopped coarse (optional)
- 3/4 cup of sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups very ripe, soft, darkly speckled large bananas, mashed well (~3 bananas)
- 1/3 cup plain yogurt
- 2 large eggs, beaten lightly
- 6 tablespoons unsalted butter, melted and cooled (3/4 stick)
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F and grease the bottom/sides of a 9 by 5 loaf pan. If your walnuts aren’t toasted, spread them on a baking sheet and toast them until fragrant for 5-10 minutes. Set aside to cool.
Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl. Set aside
Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined. The batter should look thick and chunky. Scrape into the loaf pan.
Bake for just under 60 minutes
I have tried several other recipes including Cooks Illustrated ultimate banana bread where they cook down the banana juice into to syrup. Both of these recipes uses melted butter to make it moist but did not turned out that way. I have tried recipes with sour cream, buttermilk, and now yogurt. I would like to use butter if possible, but may resort to oil if that is the only way.
I know oil will make it moist but to me it is greasy tasting. Please advice or share your go to banana bread that is moist and great banana flavor. I want a simple recipe to use up old bananas.