Banana Bread

This banana bread recipe is a family favorite and a great way to use over ripe bananas! This moist, sweet and easy quick bread is perfect for mornings on the go or an afternoon snack!

Banana Bread
Servings 12 servings
Author Joshua Snyder
Prep time
10 Min
Cook time
55 Min
Total time
1 H & 5 M

Banana Bread

This banana bread recipe is a family favorite and a great way to use over ripe bananas! This moist, sweet and easy quick bread is perfect for mornings on the go or an afternoon snack!

Ingredients

Instructions

Notes

You can use sour cream or milk to replace yogurt if needed.

Switch out the walnuts for pecans if desired.

Add chocolate chips or raisins if desired.

Nutrition Facts

Calories

305.43

Fat (grams)

13.84

Sat. Fat (grams)

6.46

Carbs (grams)

42.44

Fiber (grams)

1.87

Net carbs

40.57

Sugar (grams)

22.01

Protein (grams)

4.65

Sodium (milligrams)

216.55

Cholesterol (grams)

56.99
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Directions

1. Pre-heat oven to 350 degrees.  Either grease a 9 by 5-inch loaf pan with baking spray or line with parchment paper.  Set aside.

2. In a medium bowl add flour, cinnamon, baking powder, baking soda and salt. Whisk until combined. Set aside.

3. Add butter and sugars to a large bowl or the bowl of a stand mixer.

4. Beat until combined scraping down the sides when necessary.

5. Add eggs and vanilla.

6. Mix on medium speed until light and fluffy.

7. Add mashed bananas and mix until combined.

8. Add flour mixture and mix until just combined scraping down the sides when necessary.

9. Stir in the yogurt.

10. Stir in walnuts.

11. Pour batter loaf pan.

12. Bake for 50-55 minutes or until a toothpick inserted into the center comes out mostly clean.

13. Remove from oven and let cool in pan for 5 minutes before releasing.

14. Let bread finish cooling on a wire rack before cutting into pieces.