We’ve made a lot of different banana bread recipes over the years, but this one has become our absolute favorite because we’ve managed to make it a little healthier without compromising flavor and texture. We’ve cut back on the sugar, reduced the fat and added some whole wheat flour, yet you’d never know it wasn’t your grandmother’s original recipe.Print
Our best banana bread recipe is a bit lower in fat and sugar and includes some whole wheat flour, yet it’s still as moist and flavorful any traditional version.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf
- Category: Baking
- 4 tablespoons butter, softened
- 1/2 cup sugar
- 2 eggs, lightly beaten
- 2 ripe bananas, mashed
- 1/4 cup plain nonfat yogurt
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, finely chopped (optional)
- 1-1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat the oven to 350°F and generously grease a 9-1/2 x 5-1/2-inch loaf pan.
- Cream the butter and sugar together in a large mixing bowl until well blended. Add the eggs and beat until light and fluffy. Add the bananas, yogurt and vanilla and beat until smooth and creamy. Stir in the walnuts (if using) and set aside.
- Sift the all-purpose and whole wheat flours together into a separate bowl. Add the baking powder, baking soda and salt. Combine well, then gradually add the dry ingredients to the wet, stirring just enough to combine thoroughly.
- Transfer the mixture to the prepared loaf pan. Bake until golden brown and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Occasionally we like to add some spice flavor to our banana bread. You can add 1 teaspoon of cinnamon and a pinch of nutmeg, or, if you’re looking for something really out of the ordinary, try adding 1 teaspoon of Chinese five-spice powder and replacing the walnuts with finely chopped cashews.