"How can a nation be great if its bread tastes like Kleenex?"
Alright I said it. My banana bread is famous. I don't like to brag, but I believe this bread is one of my most frequently asked for recipes, and something I'm asked often to bake for others.
My husband really likes banana bread so many years ago I spent time finding a recipe I liked, then tweaking it here and there to get it exactly to our liking.
I like to make it because 1. It's easy. 2. I always have tons of over ripe bananas in the freezer. 3. It makes 3 loaves, so I can always put one in the freezer, give one as a gift, and still have one left over for eating right now.
This bread is full of bananas. 8 to be exact. So many bananas keeps it super moist and full of banana flavor. The 2 cups of yogurt adds to the moistness, to make this bread exceptionally moist. Something I long for in a quick bread.
I like to add walnuts, because my husband prefers it that way. But if you aren't into nuts, or have someone who is allergic, no biggie. If you omit them, it is still wonderful. Or you could even add chocolate chips for a fun twist.
Melissa's Famous Banana Bread
makes 3 loaves
3/4 cup (1 1/2 sticks) (174 g.) butter
1 1/2 (292 g.) cups white sugar
1 1/2 cups (260 g.) brown sugar
8 very ripe medium bananas, mashed
2 cups (500 ml.) (16 oz / 1 pint) plain yogurt or sour cream
3 teaspoons vanilla extract
3 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups (652 g.) all-purpose flour
1 cup (96 g.) chopped walnuts (optional) or chocolate chips, plus a handful more for topping loaves
grated nutmeg (optional) (I use approx. 1/2 tsp fresh grated nutmeg)
Preheat oven to 325 degrees Fahrenheit, 160/170 degrees Celsius, or Gas Mark 3.
Grease 3 large loaf pans.
In a large bowl with a hand mixer, or in the bowl of a stand mixer, cream butter, sugar and brown sugar together. Mix in eggs, mashed bananas, yogurt, (or sour cream) and vanilla.
In separate large bowl mix together flour, baking soda, salt, cinnamon and nutmeg (if using). Add dry mixture to wet mixture and mix. Stir in nuts or chocolate chips if using. Divide into prepared pans about 3/4 of the way full. Top loaves with the reserved walnuts, or chocolate chips.
Bake for approx 50-70 minutes, until a toothpick inserted in center comes out clean.
Cool on wire racks in pan for 20 minutes, then remove from pan by running a knife along the inside of the pan to loosen, then place bread on a rack until fully cool. Then wrap in plastic wrap, or place in an airtight container.
These freeze well. Just double wrap them in plastic wrap, then put them in a large ziplock bag.
Set them on the counter for a few hours to thaw.