Description
My Aunt Bobra’s famous banana bread recipe. This recipe took her years to get just right. It’s delicious with a high quality berry jam. Optional additions include raisins, walnuts, cashews, sunflower seeds, chopped dates, and dried cranberries.
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.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 40 mins
Servings: 10