I’ve tried several banana bread recipes over the years including a great one learned from my sister-in-law (a legendary cook) that was my favorite until I tried this recipe. I like it because when it first comes out of the oven, it’s moist enough and if your oven cooperates, you get a nice crustiness on the outside and a fully-cooked bread all the way through. But the important thing is to use up those bananas (and potassium) before you have to throw them away! So, here goes…
Dad’s Best Banana Bread
- loaf pan
- 6 tbsp melted, unsalted butter
- 3 medium bananas, very ripe This is a great way to use up those bananas you might otherwise discard. The blacker, the sweeter.
- 1/4 cup plain yogurt
- 2 large eggs
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 tspn baking soda
- 1/2 tspn salt
- 1.5 cup toasted and chopped walnuts or pecans
- Preheat oven to 350°.
- Melt the butter in the microwave in a large, microwave-safe bowl. Set aside for 10 minutes to let it cool.
- Whisk together flour, sugar, baking soda, and salt in a mixing bowl.
- Add the eggs and yogurt to the cooled butter and combine. Add sliced up bananas to the wet mix and mash up until you have a very smooth blend. I use a fork or a potato masher on the bananas.
- Add the the wet stuff to the dry stuff and fold together until you can’t see dry stuff any more, but no longer to avoid tough batter. Finally, add in the nuts and combine to get an even distribution.
- Spoon the batter into a buttered, non-stick loaf pan and bake for 55 minutes. Do the toothpick test or use your digital thermometer to see if it’s done. If the toothpick comes out wet, bake for another five minutes and try again. Don’t bake any longer than needed to get a dry toothpick, or the bread will lose some of its signature moistness.