Banana bread
Delight in the ultimate homemade banana bread with this easy recipe! Featuring ripe bananas, crunchy walnuts, creamy Greek yogurt, and a hint of cinnamon, this moist and flavorful loaf is perfect for breakfast or a sweet snack. Enjoy a slice of comfort with every bite!
- 14 Mar 2025
- Cook time 85 min
- Prep time 15 min
- 8 Servings
- 11 Ingredients
Banana bread is a classic, delicious baking recipe that's perfect for using up ripe bananas. It combines moist, flavorful ingredients with just the right amount of sweetness and spice. Whether enjoyed for breakfast, a snack, or dessert, this banana bread is sure to be a hit with everyone.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easier removal later.
In a large bowl, whisk together the 2 eggs and 1.5 cups of sugar until well combined. Add in the 1/2 cup of olive oil, 1 teaspoon vanilla extract, and 2 tablespoons of Greek yogurt. Continue to whisk until the mixture is smooth and creamy.
In a separate bowl, mash the 3 bananas until smooth but still slightly chunky. Add the mashed bananas to the wet ingredient mixture and stir until well incorporated.
In another bowl, whisk together the 2 cups of all-purpose white wheat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the bread tough.
Gently fold in the 1 cup of chopped walnuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can lightly cover it with aluminum foil to prevent burning.
Remove the pan from the oven and let the banana bread cool in the pan for about 10-15 minutes. Then, remove the loaf from the pan and allow it to cool completely on a wire rack before slicing.
Slice and enjoy your delicious homemade banana bread! Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Tips:
- Use overripe bananas for the best flavor and moisture.
- Mix wet and dry ingredients separately before combining to avoid over-mixing the batter, which can result in a dense loaf.
- Fold in the walnuts gently to distribute them evenly throughout the bread.
- Line your loaf pan with parchment paper to ensure easy removal and a clean presentation.
- Allow the bread to cool completely before slicing to get neat and even pieces.
Baking banana bread is an enjoyable and straightforward process that yields a delectable homemade treat. By following these straightforward steps and useful tips, you can create a moist and flavorful banana bread that will please any crowd. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 520kcal | 26% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 72g | 22% |
| Fiber 3.83g | 10% |
| Sugar 45g | 46% |
| Fat | |
| Fat 36g | 42% |
| Saturated 4.45g | 15% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 24ug | 3% |
| Choline 60mg | 11% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 1.13mg | 7% |
| Vitamin B6 0.29mg | 17% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.16ug | 6% |
| Vitamin C 6mg | 7% |
| Vitamin E 0.41mg | 3% |
| Vitamin K 1.07ug | 1% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.57mg | 64% |
| Iron, Fe 1.46mg | 13% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 340mg | 10% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 430mg | 29% |
| Zinc, Zn 1.50mg | 14% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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