This Banana Nut Bread is an easy recipe that requires just 10 minutes of prep! It's moist, sweet, dense, and loaded with mashed banana and chopped walnuts!
Preheat oven to 350 degrees F and lightly grease a loaf pan with non stick spray (I used a loaf pan that measures 8x4" at the bottom and 9x5" at the top -- a 1.5 quart capacity)
In a large bowl, mash bananas well.
Whisk in sugar, melted butter and Greek yogurt. Add eggs and vanilla and whisk until combined.
Add flour, baking powder, baking soda and salt and stir just until there are no more white streaks. Stir in walnuts.
Spread batter into prepared pan and bake for 40 minutes, then cover lightly with a piece of foil (if golden brown on top) and continue baking until a toothpick comes out clean, about 20-30 more minutes.
Remove from oven and allow to cool in the pan for 15-20 minutes before removing and cooling completely on a cooling rack or cutting board.
Notes
*If your mashed bananas are less than 475 grams (or 1 3/4 cups) you can add extra Greek yogurt to make up the missing amount, so that you have the right ratio of wet to dry ingredients (and a moist banana bread!)Leftovers:Baked and cooled banana bread will last in an airtight container, ziplock bag, or wrapped in plastic wrap at room temperature for 3 days, in the fridge for up to 5 days, or in the freezer for up to 3 months. To enjoy again, simply microwave to warm if frozen or serve at whatever temperature you like!Tips:
Use very ripe bananas. The riper they are, the sweeter they will be and the more banana flavor you’ll have!
Don’t overmix the batter. When you mix in the dry ingredients, mix only until there are no more white streaks. Banana bread is already pretty dense, so if you stir too much you’ll eliminate any air present within the batter and overwork the gluten in the flour and the banana bread may come out tough, dry, or gummy.
Check your leavening agents. Make sure that the baking soda and baking powder that you use aren’t expired. If they’re too old, your banana bread may be dense.
Use other mix-ins. I love the chopped walnuts in this recipe, but feel free to use other mix-ins such as chopped pecans, chocolate chips, butterscotch chips, or a combination. Whatever you use, make sure the total mix-in amount is 1 cup.