Banana Bread
- Preparing Time: 20 minutes
- Total Time: 1 hour and 35 minutes
- Served Person: 12
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 3/4 cup sugar
- 2 cups unbleached all-purpose flour plus more for dusting the pan
- 1 1/4 cups walnuts coarsely chopped
- 1 1/2 cups overripe bananas (3-4 bananas depending on size), mashed well
- 1/4 cup plain yogurt
- 2 large eggs, lightly beaten
- 3 ounces unsalted butter (3/4 stick), melted and cooled
- Carbohydrate 74.1500145833333 g
- Cholesterol 50.453125 mg
- Fat 14.6949214583333 g
- Fiber 2.69091668248177 g
- Protein 8.56531104166667 g
- Saturated Fat 4.40992416666667 g
- Serving Size 1 1 Serving (135g)
- Sodium 94.3129583333333 mg
- Sugar 71.4590979008516 g
- Trans Fat 1.414795375 g
- Calories 452 calories
Position oven rack to the lower-middle position and heat oven to 350 degrees F. Grease bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out excess flour. Spread walnuts evenly on a baking sheet and toast until fragrant, about 5-10 minutes. Set aside to cool. In a large bowl, whisk together the flour, sugar, baking soda, salt, and walnuts. Set aside until needed. In a medium bowl, using a wooden spoon, mix together the mashed bananas, yogurt, eggs, butter, and vanilla. Lightly fold the banana mixture into the dry ingredients with a spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan. Bake at 350 degrees for 55-60 minutes or until loaf is golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. This recipe makes one 9-inch loaf.
