Soup that is smooth, filling, and easy on your waist, budget, and time. Spice it up by including new ingredients like curry or ginger. Every Easter, this soup is now served as custom.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 10 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup butter, softened
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 ripe bananas
- ¼ cup plain yogurt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan. In a bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, kosher salt, cinnamon, and nutmeg.
- Mash together the butter and sugar in a mixing bowl until creamy; beat in the egg and vanilla extract with an electric beater. In a third bowl, mash the bananas with the yogurt until smooth. Mix the flour mixture into the butter mixture in several additions, alternating with the banana mixture until the batter is smooth. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center of the banana bread comes out clean, 50 to 60 minutes. Let the bread cool in the pan for 10 minutes, then finish cooling on a cooling rack.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 300 mg |
| Sugars | 15 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Very delicious my day care kids love this
I added a third banana, both vanilla and almond extract, and some Hersey’s cinnamon chips. Fabulous.
Perfect as is.
So moist and delicious, definitely a keeper recipe! Since I didn’t have nuts, for texture I added 2 tbsp chocolate chips, 2 tbsp whole-grain oatmeal, 1 tbsp chia seeds and 1 tbsp coconut flakes. The bananas I used were very ripe, so I decreased sugar by 2 tbsp and it was the perfect sweetness.
This is a great recipe! We prefer generally less sweet desserts, so i lowered the sugar down to 1/3 cup, to suit our family’s preferences. No damage to texture or taste, with slightly reduced sugar. I put these into muffin tins (with silicone liners), 375 degrees, 18 minutes and they came out fantastic.
delicious
My family adored this. I added a few chopped walnuts, a handful of sweetened coconut and used coconut oil instead of butter for the fat. It disappeared in a few hours.
I doubled the recipe but didn’t have enough bananas so I used applesauce to make up the difference. They were delicious but I think that was too much butter. I also used 1 cup flour, 1 cup ww flour, and 1 cup oats.
This was delicious, and I am not easy to please! I used self-rising flour (and omitted salt) because that is all I had, and added a few chopped walnuts and dried cranberries. It was perfect except for being a little crumbly, which I think may be because of my flour.
I reduced this recipe by 1/3 of everything since I only had 2 bananas. I omitted the vanilla since I used vanilla yogurt. I also added 1/4 cup of chopped walnuts and sprinkled extra on top. It made 9 muffins, baked at 375 degrees for 18 minutes.
Makes fabulous muffins! I didn’t have whole wheat flour so I used all white flour, and I added 10oz of frozen blueberries. My go-to banana bread recipe now!
Very nice dense bread. I had 2 large bananas that I chunked, used all whole wheat flour, and added 1/4 cup unsweetened shredded coconut. I put everything in my bread machine and used the quick bread cycle. Came out great and very tasty!
I added about 3/4 cup of finely chopped pecans, and baked it in mini-loaf pans. Wonderful!!!! Last week I made a batch, and made another batch yesterday, my grandkids love this banana bread.
Family including kids loved this bread, as I made it exactly as the recipe stated. It was moist and not too sweet.
Wished I had used a little more leavening agent as the centre was undercooked and edges were slightly overcooked after 60 minutes. Tastes great!
I didnt realize the flour amount was wrong ….. I added wheat germ and ground flax ….came out perfect !! The flavor is amazing , its not too sweet and the spices are delicious !
Instead of butter, I used apple sauce. I used only 1/4 cup of white flour (it was all I had left) and the rest whole wheat. Instead of yoghurt I used sour cream because that is what I had in my fridge. I baked for 18 minutes for 11 muffins. Very moist and delicious!
Not too sweet but not lacking in sweet either. The amount of flour in the recipe worked just fine. Was glad for the tip of substituting three gift-sized loaf pans per large one.
I made a few changes… Instead of the butter I used unsweetened apple sauce. I used 4 bananas instead if 3. I sprinkled walnuts on top to decorate (didn’t have enough to actually bake in the bread).
I made a few substitutions. I used brown sugar, all white flour, one egg and one egg white that (i beat before adding anything), four ripe bananas, used 1/4 cup coconut oil instead of butter, and pink Himalayan sea salt instead of kosher. I folded everything together and only used my mixer to whip the eggs. I topped with flax seed before baking. I used a clear glass pan and baked on 375 for around 80 minutes and it was still gooey. I am blaming my additions and not the recipie
My favourite banana bread recipe of all the ones I tried on this website 🙂 The quantities are proper now, it is 3/4cup whole wheat flour and 3/4 coup flour (for total 1 1/2)