Andrea’s Recipes

I searched for a very long time for a banana bread recipe that satisfied me. Some recipes turned out too dry, and others were so moist that the inside took forever to finish cooking (or never did). After many, many banana bread experiments, I settled on this recipe, and this is our “house” banana bread recipe now. My family loves it, and my boys can’t keep their fingers off of it when I’m cutting slices.

Equipment

stand mixer with paddle attachment
9×5 loaf pan, greased
cooling rack

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 bananas, mashed
1/2 cup low-fat yogurt or sour cream
1-1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts

Preparation

1. Preheat oven to 350° F.

2. Cream the butter and sugar. Add the eggs, vanilla, banana, and sour cream.

3. Sift together the flour, soda, and salt. By hand, stir the flour mixture into the wet mixture just until the dry ingredients are incorporated. Be careful not to overmix, or the bread won’t peak.

4. Fold in the nuts.

5. Pour into the prepared loaf pan and smooth the top. Bake for 60 minutes, or until toothpick comes out clean. Allow to cool in pan for about 10 minutes, then remove and finish cooling on a rack. Keep in the refrigerator. Can be wrapped in plastic wrap and stored in a freezer bag for up to 3 months.