Banana Bread - Family Favorite
User Reviews
5
Banana Bread - Family Favorite
Description
Banana Bread - Family Favorite uses very ripe bananas mashed into a mixture of butter, sugar, eggs, and vanilla extract, blended with dry ingredients including all-purpose flour, baking soda, and salt. Yogurt (or sour cream) contributes to the bread’s moistness and tender crumb. The batter is combined with care to avoid overmixing, then poured into a buttered Bundt or loaf pan. Baking at 350°F for about 60 to 75 minutes results in a loaf with a golden crust and soft interior, with a mild banana flavor enhanced by vanilla and the gentle tang of yogurt.
The bread’s flavor is rich and mildly sweet, with moistness from the bananas and dairy. Texture is soft yet structured due to the leavening action of baking soda reacting with the acidic yogurt and bananas. The recipe advises thawing frozen bananas before mashing, which helps maintain consistency.
This banana bread works well for breakfast, snacks, or dessert and pairs nicely with coffee or tea. Serving sliced and toasted with butter or as is highlights its tender crumb. Baking in a Bundt pan allows for an attractive shape, but loaf pans are a practical alternative.
Tip: ripe bananas are essential for flavor and moisture. Freezing overripe bananas and thawing them before use is convenient. Checking for doneness with a toothpick ensures the bread is fully baked without drying out. Adjust baking time slightly when using different pans.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup butter at room temperature (2 sticks, 8 ounces, unsalted
- 1 cup sugar (of choice (cane sugar, white, brown, or combination))
- 2 teaspoons vanilla extract
- 2 egg preferably at room temperature, large
- 4 banana mashed (1 ¾ - 2 cups, very ripe
- 1 cup yogurt (Greek or regular, or 1 cup sour cream (or a combination))
Instructions
- Preheat oven to 350°F.
- Butter a full size Bundt pan (12 cup). Slice a 1" cube of unsalted butter and use your hands to rub the butter along the whole interior of the Bundt pan being sure to coat thoroughly. Or you can use two loaf pans.
- In a medium sized bowl mix the dry ingredients together.
- Using a stand mixer or a hand mixer in a large bowl, beat the butter until light and creamy. Add the sugar and beat until light and fluffy.
- Add the eggs one at a time. Mix for about 30 seconds after each egg is added, or until evenly combined.
- Add in the bananas and vanilla. Mix on low speed until just combined.
- Mix in half the dry ingredients mixture. Then mix in the yogurt. Lastly, mix in the remaining dry ingredients mixture.
- Pour the batter into the buttered pan and use a spoon or spatula to smooth the top.
- Bake for approximately 60-75 minutes. Checking every 5 minutes after 60 minutes of cooking, pierce a toothpick into the center of the bread. If there are little to no crumbs or batter on the toothpick and the bread does not jiggle in the center, it is done.
- Remove the pan from the oven and place on a cooling rack for 10 minutes to cool. Once cooled shake the pan a few times to loosen the bread. Place a plate or cooling rack on top of the pan to cover the bread. Carefully flip and remove the pan. Cool another 10 minutes before slicing.
- Slice and serve.
- Store at room temperate in an air tight container or covered in plastic wrap.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Freezing peeled bananas and thawing for 10 minutes before mashing works well for this recipe.
- Check doneness starting at 60 minutes by inserting a toothpick in the center; it should come out mostly clean.
- Butter the pan thoroughly to prevent sticking, whether using a Bundt or loaf pans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 227mg | 9% |
| Potassium | 166mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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