A crowd-pleaser for all, this deliciously moist banana bread bakes up great in a big loaf pan. Great for breakfast or an after dinner snack.
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup plain Greek yogurt
- 1/2 cup chopped walnuts
- 2 medium to large ripe bananas mashed
Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan
In a bowl, measure out flour, baking soda, and salt. Stir until mixed.
In a large bowl, whisk together the butter and sugar. Then add eggs, vanilla extract and whisk until combined.
Add the dry ingredients to the wet, and fold in until the batter is smooth. Mix in the Greek yogurt, walnuts and mashed bananas. Pour the batter into the loaf pan and spread evenly.
Bake at 350 degrees for one hour. Baking time will vary depending on the temperature of your oven. Use a toothpick to check if it is done. Insert in the middle of the bread, if it comes out clean it's done.
If you are using a convection setting on your oven, cut the baking time down to 45 minutes.
If you want to make this bread a little more fiber-full, sub in half a cup of whole wheat for some of the all-purpose flour. The batter might look sticky but it will come out just as tender and soft.