This is my take on a classic banana bread. I love the addition of the yogurt because it keeps the loaf very moist.
I often take bananas that have gotten too ripe in the freezer. I just peel them and break the into two or three pieces and put them in a mason jar in the freezer. Then when I have enough for banana bread, voile.
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
2 cups/285 grams all-purpose flour
3/4 cup/150 grams granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3 very ripe medium bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, lightly beaten
1 teaspoon vanilla extract
3/4 – 1 cup walnuts, coarsely chopped (optional)
- Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease and 9 x 5 loaf pan and set aside.
- Melt the butter and set aside to cool.
- Combine the flour, sugar, baking soda, and salt together in a large bowl. Whisk to combine. Be sure there aren’t any lumps.
- In a medium bowl, mix the mashed bananas, yogurt, eggs, melted and cooled butter, and the vanilla extract together with a rubber spatula.
- Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter is thick and chunky. Be sure not to overmix. Fold in the walnuts, if using.
- Using the rubber spatula, pour the batter into the prepared loaf pan and smooth the surface with the spatula.
- Bake the loaf in the preheated oven for 55 – 65 minutes. The loaf will be golden brown and a toothpick inserted in the center comes out clean. Cool the loaf in the pan for 5 minutes and then transfer to a wire rack. Serve warm or at room temperature.
- Best eaten the day it is baked or the next day. Store any leftovers in an airtight container.