Banana bread was a staple in my house when I was growing up. I never understood why my mother’s banana bread was so excellent until one day when I noticed just how much butter she slathered on the toasted slice. The woman knows how to butter–lavishly. I don’t butter this bread, but I don’t need to. It is moist and delicious on its own. This recipe is adapted from one passed along by my friend Ali Richter. She bakes this and eats it all the time, lives with a chef and yet somehow has the figure of a 16 year old supermodel and the most sunny disposition of anyone I have ever met. I am thinking the banana bread is the secret. I am going to keep eating it regularly to see if it improves my figure or disposition.
- 2 cups flour (I use half whole wheat)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup butter, unsalted and softened
- 2 eggs
- 6 ounce container nonfat vanilla yogurt
- 3/4 cup brown sugar
- 5 large ripe bananas, smooshed
- 1 cup walnuts, toasted and chopped
- Addendum** To make this recipe gluten-free, substitute the flour with 2 cups gluten-free oat or brown rice flour mixed with 1/4 tsp. xanthan gum and add 1 additional tsp. baking powder.
- Preheat oven to 350 degrees.
- Cream butter and sugar.
- Beat in eggs one at a time.
- Mix in yogurt and bananas.
- In a separate bowl, mix the flour, soda, powder and salt.
- Add dry ingredients and walnuts to the banana mixture.
- Mix until just combined.
- Pour into a greased loaf pan. The batter should fill the loaf pan 2/3 full. Depending on the size of your loaf pan, you might have slightly too much batter. If so, use the excess to bake a few muffins, 350 degrees for 18-20 minutes, until a toothpick inserted into the middle comes out clean.
- Bake approx. 1 hour, until a toothpick inserted into the middle comes out clean.
- Try to let it cool before eating. Or not!