Of all the after school snacks our boys enjoy, this banana bread is at the top of their list, and they are always excited when we make it. I searched for a very long time for a banana bread recipe that satisfied me. Some recipes turned out too dry, while 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 favorite banana bread recipe now. My family loves it and my boys can’t keep their fingers away when I sliced it.
[Updated: January 26, 2010.]
Makes 1 loaf.
stand mixer with paddle attachment
9×5 loaf pan, greased
1 stick (8 tablespoons/113 g) unsalted butter, softened
3/4 cup (131 g) granulated sugar
2 large eggs
1 teaspoon vanilla
2 overripe bananas, mashed
1/2 cup (120 ml) plain low-fat yogurt or sour cream
1-1/2 cups (180 g) unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (170 g) mini chocolate chips (optional)
1/2 cup (38 g) chopped walnuts (optional)
1. Preheat oven to 350° F/175° C.
2. In the bowl of the stand mixer, cream the butter and sugar. Add the eggs, vanilla, banana, and yogurt.
3. In the medium bowl, sift together the flour, soda, and salt. By hand, fold 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 batter 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.
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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