Ingredients
- 2 leveled cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 cup (1 stick) salted butter, softened
- 3/4 cup sugar (dark brown sugar preferred)
- 2 large, room temperature eggs
- 1/3 cup Greek yogurt or sour cream
- 4 large, overripe bananas*
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- 2 tablespoons vegetable oil
Method
- Set oven rack to lower third position, and preheatoven to 350°F
- Grease 9×5 loaf pan with butter and flour*
- Mix flour, baking soda, & cinnamon in a bowl
- Using a handheld or stand mixer*, beat sugar & softened butter on high speed for 2 minutes
- Scrape the sides of the bowl, and add eggs one at a time on medium speed; until we’ll combined
- Beat in yogurt, vanilla extract, vegetable oil, and mashed banana until combined
- On low speed, add dry ingredients in increments until just combined
- Fold in pecans
- Pour batter in the prepared pan and bake for 60-65 minutes
- After 30 minutes carefully (do you don’t get burned) cover the bread with aluminum foil so the bread doesn’t get too brown, and return for the remaining time
- Check bread with a toothpick to make sure it’s thoroughly cooked. The toothpick should be inserted into the center of the loaf and come out clean
- Remove from the oven and allow to cool on a wire rack.*
*Notes*
- The riper the banana, the richer your bread will taste. I like mine almost completely brown on the outside.
- You can find and example on how to butter & flour your pan HERE or you can simply use cooking spray
- If using a stand mixer, use a whisk attachment for fluffier bread, or the paddle attachment for denser bread
- Bread can be stored covered in the pantry for 2 days, or in the fridge for a week.
- This recipe was modified from Sally’s Baking Addiction check out her website for more great recipes
Almost Abigail 