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Ingredients:

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½ cup 1 stick of unsalted butter room temperature
½ cup sugar
2 large eggs
1 ½ cup unbleached plain flour
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking soda
1 ½ teaspoon cinnamon
1 cup mashed banana (two bananas)
½ cup yogurt or sour cream
1 cup chopped walnut

Preparation

1
Preheat the oven to 350 degrees F.
2
Soften the butter and whisk it with sugar for a few minutes until smooth. Then add the eggs and vanilla.
3
Mix the unbleached flour with baking soda, salt, cinnamon, and chopped walnut in a different bowl. Smash the banana and add the yogurt or the sour cream. Mix these together thoroughly.
4
Add the banana and yogurt mixture to the butter and egg mixture. Then add the flour mix until everything comes together nicely.
5
Pour the batter into a prepared loaf pan. Bake the banana bread at 350 for about 60 minutes.
6
Check the center of the banana bread by using a toothpick. If the toothpick comes out clean, the banana bread is ready to be eaten!

Recipe Tips & Suggestions

How To Store Banana Bread?

I usually make two loaves at a time when it is the banana bread-making day. The banana bread takes a little over an hour to bake, so I take advantage of the oven being on whenever I decide to bake banana bread. Banana bread can be kept fresh at room temperature for a few days if wrapped in foil. It also freezes really well, so I tend to cut the loaf in half once it is cooled down and wrap it in parchment paper. Then I wrap it again in saran wrap to keep the banana bread airtight. It can last for about four weeks in the freezer. Then, when I am ready to eat the banana bread, I defrost it by taking it out the day before.