I keep working on this recipe because I like it so much and it’s my fail-safe way to use up those over-ripe bananas. This latest version is the best yet, although I’m still fighting with my oven to get the right temp-time combo for the crispy outside and moist inside that’s the holy grail.
I’ve tried several 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
- digital thermometer
- 7 tbsp melted butter Adjust salt later depending on butter type.
- 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, full-fat yogurt Fage is our favorite.
- 2 large eggs
- 2 cups flour We like 1 cup all-purpose and 1 cup white whole wheat.
- 3/4 cup sugar
- 3/4 tspn baking soda
- 1/2 tspn salt Adjust depending on salt in butter.
- 1.5 cup toasted and chopped walnuts or pecans We like 3/4 cup diced walnuts and 3/4 cup raisins for extra sweetness and moisture.
- Preheat oven to 350°.
- Melt butter in a large, microwave-safe bowl. Set aside for 10-15 minutes to let it cool.
- Whisk together flour(s), sugar, baking soda, and salt in a large mixing bowl.
- Add eggs and yogurt to the cooled butter and whisk to evenly combine. Add sliced bananas to the wet mix and mash until you have a very smooth blend. I use a fork or a potato masher.
- 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 raisin (one-and-a-half cups total) and fold to get an even distribution.
- Spoon the batter into a buttered, non-stick loaf pan and bake for 55 minutes or more. Do the toothpick test or use your digital thermometer to see if it’s done. Keep baking and testing in five-minute intervals until toothpick is dry or thermometer registers 200°. Don’t bake any longer than necessary or the bread will lose some of its signature moistness.
- Remove pan from oven and set out to cool for 30 minutes. Then invert pan to remove bread and let it sit for an hour before slicing. Go read a book to mitigate your anticipation. 😉 Slice and eat with butter, cream cheese and jam, or just plain, especially when the bread is fresh.