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. This version updates the 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
The deliciousest and moistest way to stop fussing over what to do with very ripe bananas.
Servings 12 slices
Calories 311kcal
Equipment
- loaf pan
- whisk
- digital thermometer
Ingredients
Wet
- 6 tbsp unsalted 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
Dry
- 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 nuts and raisins We like 3/4 cup diced walnuts or pecans and 3/4 cup raisins for extra sweetness and moisture.
Instructions
- Preheat oven to 350°.
- Melt butter in a microwave-safe bowl. Set aside for 10-15 minutes to let it cool.
- Add yogurt and then eggs 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.
- Whisk together flour(s), sugar, baking soda, and salt in a large mixing bowl.
- 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 raisins and fold to get an even distribution.
- Use a rubber spatula to get every bit of the batter into a buttered, non-stick loaf pan. Bake for 60 minutes at 350°. Do the toothpick test or use your digital thermometer (195-200°) to see if it’s done. The idea is to get a lightly crispy crust and a soft, completely-baked interior. 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 on a wire rack for 15 minutes. Invert the pan and catch the bread as it drops out. Using my recommended pan, well-buttered, should make this easy. Let the bread sit for an hour on the wire rack before slicing. Go read a book to cool your jets and try to keep impatient family members away from the goods. Slice and eat plain or with butter or cream cheese and jam, especially when the bread is fresh.
- When bread is completely cool (if there's any left), wrap in foil and store in fridge for 3-4 days or cut it in half and freeze a portion for several months.
Nutrition
Serving: 1slice | Calories: 311kcal | Carbohydrates: 37g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 48mg | Potassium: 210mg | Fiber: 2g | Sugar: 17g | Vitamin A: 239IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg
What is the nutritional on the banana bread?
Haven’t a clue, sorry. Back when I was making this regularly, I didn’t much care. Now, that we are doing Keto diets, I’m not making it. However, you’ve motivated me to find a way to generate the “nutritional” routinely on all my recipes. I actually have an app for this and will develop the metrics for this bread as a test. Thanks!
Hi Cindy,
I have worked up the nutritional info for my banana bread and inserted the results in the blog post. Thanks for the question!
Dad