This moist banana bread is perfect for using up bananas that are past their prime and turn them into a delicious loaf of bread. For me, prime bananas are just turning yellow and not soft.
You can change the nuts used in this recipe. We happen to love pecans, so that’s what I use.
- ½ cup (1 stick) butter, at room temperature, plus more for pan
- 1 cup granulated sugar
- 2 large eggs
- 1½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed very ripe bananas (about 3 bananas)
- ½ cup Greek yogurt
- 1 teaspoon vanilla
- ½ cup chopped pecans
- Preheat oven to 350*F.
- Butter a 9-by-5-by-3-inch loaf pan; set aside.
- In an electric mixer fitted with a paddle attachment, cream butter and sugar together.
- Add eggs, and beat until light and fluffy.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Add to the butter mixture, and mix until just combined.
- Add bananas, Greek yogurt, and vanilla; mix to combine.
- Stir in nuts, and pour into prepared pan.
- Bake until a cake tester inserted into the center of the loaf comes out clean, about an hour. Let rest in pan for 10 minutes, then turn out onto a rack to cool thoroughly.
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