Classic Banana Bread Recipe Recipe

Name: Classic Banana Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium bananas (20 ounces; 565g), ripe but not fully black; 4 ounces plain Greek yogurt (1/2 cup; 115g), preferably nonfat; 2 large eggs, straight from the fridge; 1/2 ounce vanilla extract (1 tablespoon; 15g); 10 ounces all-purpose flour (2 cups; 280g); 5 1/4 ounces sugar (3/4 cup; 150g), preferably; 3 ounces oat flour (3/4 cup; 85g), such as; (see note); 1 teaspoon baking powder; 1 teaspoon baking soda; 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon ground or grated nutmeg; 5 1/4 ounces coconut oil, virgin or refined (3/4 cup; 150g), creamy but firm, about 70u00b0F; 6 ounces toasted pecan or other nut pieces (1 cup; 170g) (see note)

Servings: persons

4 medium bananas (20 ounces; 565g), ripe but not fully black
4 ounces plain Greek yogurt (1/2 cup; 115g), preferably nonfat
2 large eggs, straight from the fridge
1/2 ounce vanilla extract (1 tablespoon; 15g)
10 ounces all-purpose flour (2 cups; 280g)
5 1/4 ounces sugar (3/4 cup; 150g), preferably
3 ounces oat flour (3/4 cup; 85g), such as
(see note)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground or grated nutmeg
5 1/4 ounces coconut oil, virgin or refined (3/4 cup; 150g), creamy but firm, about 70u00b0F
6 ounces toasted pecan or other nut pieces (1 cup; 170g) (see note)

1
Line a 10 1/2- by 5 1/2-inch loaf pan with a 9- by 13-inch sheet of parchment paper, or two 9- by 5-inch loaf pans with 7- by 13-inch sheets of parchment paper. Adjust oven rack to lower-middle position and preheat to 350u00b0F. Peel bananas (for roughly 12 ounces or 340g fruit) and mash with Greek yogurt, eggs, and vanilla in a medium bowl. If bananas are underripe, cover bowl with plastic and let mixture stand 30 minutes.
2
Combine flour, sugar, oat flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and coconut oil in the bowl of a stand mixer fitted with a paddle attachment. Mix on low until coconut oil disappears into a mealy powder. Add banana mash and continue mixing only until the floury bits disappear. Fold in nuts with a flexible spatula, scrape into prepared pan(s), and spread into an even layer. Bake until well risen and golden brown, or to an internal temperature of around 206u00b0F (about 70 minutes for a large loaf or 45 for small). Wrapped tightly in foil, banana bread will keep up to 3 days at room temperature or 1 week in the fridge.
3
Divide batter evenly among 12 lightly greased nonstick muffin cups, adding approximately 1/2 cup (4 ounces; 120g) to each cup. Bake until domed and just beginning to brown around the edges, about 25 minutes.

1278

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 medium bananas (20 ounces; 565g), ripe but not fully black, 4 ounces plain Greek yogurt (1/2 cup; 115g), preferably nonfat, 2 large eggs, straight from the fridge, 1/2 ounce vanilla extract (1 tablespoon; 15g), and more.

Yes, Classic Banana Bread Recipe falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Classic Banana Bread Recipe

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