Banana Bread

Banana Bread

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.


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