This homemade banana bread is the best because it is made with walnuts and yogurt. It is super easy to make, extremely moist and full of sweet banana flavour and aroma. Banana bread can be served with hot tea or coffee for a quick breakfast. Try spreading peanut butter on a slice for a twist on the classic peanut butter sandwich.
- 150 g walnuts, coarsely chopped
- 240 g all-purpose flour
- 200 g brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large overripe bananas, mashed
- 4 tablespoons plain whole fat yogurt
- 2 large eggs, beaten lightly
- 6 tablespoons unsalted butter, melted, plus more for greasing
- 1 teaspoon vanilla extract
- Preheat the oven to 175°C. Grease a 23cm x 13cm loaf pan.
- Place walnuts on a baking sheet, slide into the oven and toast until fragrant, about 10 minutes. Let the toasted walnuts cool.
- In a large bowl, combine the flour, walnuts, brown sugar, baking soda and salt.
- In a medium bowl, stir the mashed bananas, yogurt, eggs, butter and vanilla with a spoon.
- Lightly fold the banana mixture into the dry ingredients with a spatula, mixing until just combined. The batter should be thick and chunky. Put the batter into the loaf pan.
- Bake the banana bread until the surface appears golden brown and a cake tester inserted in the centre comes out clean, about 55 minutes.
- Let the banana bread cool in the pan for five minutes.
- Remove from the pan, slice and serve warm.
This article first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.