Mom’s Banana Bread PT95M https://img1.recipesrun.com/201907/2019/1023/39/c/253199/300x200x50.jpg 12 servings Ingredients: 1 cup chopped toasted walnuts (optional) 1 tsp. vanilla extract 1/4 cup milk 1/4 cup plain yogurt 1 1/2 cups (363g) mashed bananas (about 4 medium bananas) 2 large eggs 1 cup (200g) sugar (142g for cane sugar) 1/2 cup (113g) salted butter, softened at room temperature 1 tsp. salt 1 tsp. baking soda 2 1/2 cups (300g) cake flour

Mom’s Banana Bread

By Jennifer

12 Person
95 Minutes
0 Calories
The original recipe called for all-purpose flour but I love using cake flour. Cake flour is finer and has a lower gluten content so it results in a soft, very moist banana bread.

Ingredients

  • 1 cup chopped toasted walnuts (optional)

  • 1 tsp. vanilla extract

  • 1/4 cup milk

  • 1/4 cup plain yogurt

  • 1 1/2 cups (363g) mashed bananas (about 4 medium bananas)

  • 2 large eggs

  • 1 cup (200g) sugar (142g for cane sugar)

  • 1/2 cup (113g) salted butter, softened at room temperature

  • 1 tsp. salt

  • 1 tsp. baking soda

  • 2 1/2 cups (300g) cake flour

Method

  • 01
    Preheat the oven to 320°F/160°C (350°F/175°C for light metal pans) and grease or line a 9-inch loaf pan.
  • 02
    In a bowl, sift together cake flour, baking soda, and salt. If adding walnuts (or other mix-ins), take a couple of spoonfuls of the flour mixture into a separate bowl and toss the walnuts with it. Set aside.
  • 03
    In a large bowl, cream together softened butter and sugar. Add the eggs, banana, yogurt, milk, and vanilla and mix until combined.
  • 04
    Add the dry ingredients into the wet ingredients and stir only until combined. Fold in the walnuts and pour into the prepared loaf pan.
  • 05
    Bake for 1 hour 15 minutes and test for doneness with a skewer (spaghetti works well too!). Let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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Mom’s Banana Bread

The original recipe called for all-purpose flour but I love using cake flour. Cake flour is finer and has a lower gluten content so it results in a soft, very moist banana bread.
01 Information
  • Grade easy
  • Serving 12 servings
  • Prep Time 20 Mins
  • Cook Time 75 Mins
  • Total Time 95 Mins
02 Ingredients
1 cup chopped toasted walnuts (optional)
1 tsp. vanilla extract
1/4 cup milk
1/4 cup plain yogurt
1 1/2 cups (363g) mashed bananas (about 4 medium bananas)
2 large eggs
1 cup (200g) sugar (142g for cane sugar)
1/2 cup (113g) salted butter, softened at room temperature
1 tsp. salt
1 tsp. baking soda
2 1/2 cups (300g) cake flour
03 Method
Step 1
Preheat the oven to 320°F/160°C (350°F/175°C for light metal pans) and grease or line a 9-inch loaf pan.
Step 2
In a bowl, sift together cake flour, baking soda, and salt. If adding walnuts (or other mix-ins), take a couple of spoonfuls of the flour mixture into a separate bowl and toss the walnuts with it. Set aside.
Step 3
In a large bowl, cream together softened butter and sugar. Add the eggs, banana, yogurt, milk, and vanilla and mix until combined.
Step 4
Add the dry ingredients into the wet ingredients and stir only until combined. Fold in the walnuts and pour into the prepared loaf pan.
Step 5
Bake for 1 hour 15 minutes and test for doneness with a skewer (spaghetti works well too!). Let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
04 Author
Jennifer Jennifer
647 Recipes
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