I’ve got a bunch of them on my counter Right This Minute. Spotted, slightly squishy, forlorn-looking bananas, just calling out to be cooked into something banana-wonderful. And while I have a whole pile of banana-rific recipes, sometimes there is nothing like warm, tender, sweet-smelling, classic banana bread…the kind that bakes up with a nice long furrow in the middle, the kind with little flecks of banana in each slice, the kind your mama used to make. So grab those weary bananas…here’s the that banana bread recipe you need!
All the usual suspects are here in this recipe – flour, sugar, butter, eggs – but the secret to the lovely texture of this particular recipe is a little bit of vanilla yogurt. If you don’t know it’s in there you would never guess, but it gives the banana bread that little something something. The recipe is as easy as easy can be: mix up all the dry stuff except for the sugar (I like to do this by hand with a whisk to make sure everything is all nicely combined). Now mix up all the wet stuff (eggs, butter, bananas, yogurt) with the sugar. Now combine the two, stirring until you can’t see any streaks of flour.
Scrape the glorious batter into a greased loaf pan and pop it in the oven for an hour or so, and then let it cool in the pan for about 15 minutes. Let it finish cooling on a rack…but don’t let it get so cool that it’s not a little bit warm when you eat that first slice. And whatever you do, don’t let the whole loaf get eaten without toasting up a slice, spreading it with a little bit of strawberry jam and enjoying it with a nice cup of tea. This is the banana-bread-baker’s due, and it’s mandatory.Print
- 2 cups flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup sugar
- 1/4 cup butter at room temperature
- 2 eggs, slightly beaten
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/3 cup vanilla yogurt
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 and grease a 8×4 inch loaf pan with butter or cooking spray.
- Combine flour, salt and baking soda in a large mixing bowl, stirring gently with a whisk.
- Combine sugar, butter, eggs, bananas and yogurt in another bowl, and stir vigorously until well combined.
- Pour banana mixture into flour mixture and stir until no flour streaks remain. Scrape batter into loaf pan and bake for one hour or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 15 minutes, and then remove from the pan and continue cooling on a rack. Make sure to eat a piece while it is still warm, and make sure you try a piece toasted before it’s all gone!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and along the way my recipes have also been featured in places including Huff Post, the Today Show, BuzzFeed and Glamour. My mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
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