I live for moist banana bread. Dense and brick-like banana bread is not my cup of tea. Sorry, Starbucks. I know your banana bread was previously frozen, and it tastes like a dry rock in my mouth.
I developed this recipe for banana bread after attempting a few recipes that I thought would be better if they were combined. One recipe had the moistness down, and one recipe had the prime amount of mashed bananas and nuts. I achieved the right balance here, I think. If you want to omit the nutmeg, cinnamon, and walnuts, be my guest. They pack some punch to regular banana bread, so give it some thought before you decide to omit these flavor boosters. Plain whole milk yogurt adds a melt-in-your-mouth moistness, too, so it’s definitely worth using. (plus, who doesn’t have yogurt in their fridge anyway?) I hope you enjoy this attempt at a class fruit loaf that is perfect for breakfast or a sweet snack.
Check it out. These are the ingredients you need.
From a rotting banana… all the way through plain yogurt. Some butter, vanilla, CINNAMMMHHMM (aka, cinnamon), nutmeg, chopped walnuts. Heck yes.
Butter your loaf pan with some butter and dump some flour in it. You can use a disposable aluminum loaf pan or a metal one.
Distribute the flour evenly until the butter pan is dusted in flour. This will prevent the bread from sticking to the pan when baking.
Add some flour in a bowl.
Add your spices and salt and baking soda.
Add your chopped walnuts.
Stir it all up.
Now mash your rotten looking bananas. They shouldn’t be literally rotten.. come on, that’s gross. They should just be pretty soft and super sweet.
Mash, mash, M*A*S*H.
Mash them banananananas.
Now dump them bananananas in a bowl.
Add the yogurt.
Beaten egg… add it all.
Add the melted buttah.
And some potent vanilla extract.
And some lush brown sugah.
Mix it all up.
Til it looks like this, dude.
Then add your dry ingredients and combine.
Combine til it looks like this.
Now dump it gently into your prepared loaf pan.
Smooth out the top, please.
Shake it all out and tap on the counter to release any air bubbles.
And bake in an oven for up to an hour. Stick a toothpick in it. It should come out clean and a little crumbly.
This loaf’s moistness will blow your mind. Give it a try, s’il vous plaît.
Total time: 1 hr 5 minutes
Prep: 10 min
Cook: 55 min
Yield: One (9 by 5-inch) loaf
2 cups unbleached all-purpose flour, plus more for dusting pan
1 cup chopped walnuts (optional)
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon table salt
½ teaspoon ground nutmeg (optional)
4 very ripe, soft, darkly speckled large bananas, mashed well (about 1.5 cups)
2 large eggs, beaten
¾ stick butter (6 tablespoons) unsalted butter, melted and cooled, plus more for greasing pan
¾ cup light brown sugar
¼ cup plain whole milk yogurt (for extra moistness)
1 teaspoon vanilla extract
Adjust an oven rack to the lower-middle position and heat the oven to 350°F degrees. Butter the bottom and sides of a 9 by 5-inch loaf pan. Dust the pan with flour, tapping out the excess.
Whisk the flour, walnuts, cinnamon, baking soda, salt, and nutmeg together in a medium bowl. Set aside.
Mix the mashed bananas, eggs, melted butter, brown sugar, yogurt, and vanilla with a wooden spoon in a large bowl. Slowly pour the dry ingredients into the banana mixture while folding with a spatula just until combined. Pour the batter into the prepared loaf pan.
Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The banana bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days or stored in the refrigerator for up to a week.)