Best Banana Bread Recipe
Best banana bread recipe with overripe bananas, walnuts and brown sugar. This recipe is so easy and can be made by hands, without a mixer.
Servings: 12 slices
Ingredients
- 1 1/4 cups walnuts coarsely chopped
- 2 cups all-purpose flour
- 1 cup brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large overripe bananas mashed
- 1/4 cup plain whole fat yogurt
- 2 large eggs beaten lightly
- 6 tablespoons unsalted butter melted, plus more for greasing
- 1 teaspoon vanilla extract
- 2 tablespoons rum optional (Captain Morgan brand)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch (23x12 cm) loaf pan. Add the walnuts to a rimmed baking sheet and toast in the oven until fragrant, about 5 to 10 minutes. Let cool.
- In a large bowl, combine the flour, walnuts, brown sugar, baking soda, and salt. In a medium bowl, stir together the mashed bananas, yogurt, eggs, butter, and vanilla. If using, add the rum.
- Lightly fold the banana mixture into the dry ingredients using a rubber spatula, mixing just until combined. The batter should be thick and chunky. Scrape the batter into the prepared loaf pan.
- Bake the banana bread until the surface is golden brown and a cake tester inserted in the center comes out clean, about 55 minutes. Let the banana bread cool in the pan for 5 minutes. Then, remove it from the loaf pan, slice, and serve warm.
Video
Notes
Adapted from Cook's Illustrated.
Nutrition
Serving: 12slices | Calories: 323kcal | Carbohydrates: 43g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 186mg | Potassium: 228mg | Fiber: 2g | Sugar: 22g | Vitamin A: 247IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg