There’s nothing a good slice of fresh banana bread with your coffee, tea, or glass of milk. I swear my husband always seems to let three bananas get overripe just to ensure I’ll make another loaf. I’ve tried a few different banana bread recipes recently and this is my absolute fav. I finally added the optional walnuts and the added crunch was definitely worth it.
2 Cups all-purpose flour
3/4 Cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 VERY ripe bananas, mashed well (1 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 1/4 cups walnuts, toasted and chopped course (optional)
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Generously coat a 9×5 loaf pan with vegetable oil spray.
2. Whisk the flour, sugar, baking soda, and salt together in a large bowl. Whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together in a separate bowl. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined. Fold in the nuts (if using). Do not overmix, the batter will look thick and chunky.
3. Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached about 55 minutes.
4. Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.