Banana bread









Here is my favorite, classic, evergreen recipe for banana bread. It’s so quick and easy to throw together, and the best way to use those over-ripe bananas that are turning brown in your fruit basket. My favorite way to serve banana bread is to heat a slice in the toaster, slather it with butter or cream cheese and enjoy a pure slice of heaven!

Banana Bread

  • 1 cup all-purpose flour
  • Scant 3/4 cup (140 g) sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • one pinch of salt
  • 3 very ripe bananas
  • 1/3 cup (80 g) plain yogurt
  • 6 tablespoons (90 g) melted butter, slightly cooled
  • 3/4 cup (100 g) chopped, toasted walnuts or pecans(optional)

Preheat the oven to 400°F (200°C). Butter and flour a 4×8-inch loaf pan.

In a large bowl, stir together the flour, sugar, spices and salt. Smash the bananas with a fork in a medium bowl and beat them together with the yogurt, eggs, and melted butter. Pour the wet ingredients into the dry and stir gently until just combined (the batter will be lumpy). Stir in the nuts, if desired.

Pour the batter in the prepared loaf pan and bake in preheated oven for 50 minutes or until golden brown, and a toothpick inserted in the center of the cake comes out clean.

Let cool before serving.

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