When I say ULTIMATE I mean only 3/4 cup Brown Sugar and NO vegetable oil.
This recipe is the best banana nut bread I have tested lately. In the past year I have made 11 banana nut bread recipes.
This recipe is so full of natural flavor without all the sugar. You can taste the hint of cinnamon and vanilla.
There is no Rancid vegetable oil in this recipe either. I am switching out all vegetable oils for animal fat rich butter, lard and what ever else I can try.
This is a very dense, but fluffy quick bread
Prep Time: 20 to 30 minutes
Cook Time: 60 to 65 minutes
Total Time: 95 minutes
Yield: 8 servings +
Skill Level: Beginner / Easy
Kitchen Appliance: Food Processor, Mixer or by hand and Oven
- 2 cups all-purpose flour or what ever flour you want to use
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/3 cup plain sour cream
- 2 cups mashed bananas (about 4 large ripe bananas)
- 1 teaspoon pure vanilla extract
- optional: 3/4 cup (100g) chopped pecans or walnuts
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
- Grease a 9×5-inch loaf pan. Set aside.
- Whisk or stir the flour, baking soda, salt, and cinnamon together in a large bowl.
- Using a mixer, whisk or a really good spoon, cream the butter and brown sugar together until smooth and creamy, about 4 minutes.
- Add the eggs one at a time, stirring well after each addition.
- Stir in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
- Slowly mix the wet ingredients into the dry ingredients until no flour pockets remain.
- Do not overmix.
- Fold in the nuts, if using.
- Spoon the batter into the prepared baking pan and bake for 60-65 minutes.
- Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.
- A toothpick inserted in the center of the loaf will come out clean when the bread is done.
- Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.
- Banana bread tastes best on day 2 after the flavors have settled together.