Banana Bread

A moist cake that keeps well.

Makes8 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time1 min

Cooking Time - Text60

Cooking Methodbaking



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

Recipe Courseside dish

Five Ingredients or LessYes

Mealbreakfast, brunch, snack, tea

Taste and Texturenutty, sweet

Type of Dishquickbreads


  • 1¾ cups all purpose flour
  • 1½ tsp baking powder
  • 6 tbsp butter, plus more for the pan
  • 2/3 cup packed light brown sugar
  • 3 ripe bananas
  • ½ cup plain low fat yogurt
  • 2 large eggs
  • ¾ cup walnuts, chopped
  • 8 × 4 in (20 × 10cm) loaf pan


  1. Prepare ahead: Will keep for up to 1 week in an airtight container.

  2. Preheat the oven to 350°F (180°C). Butter the loaf pan and line the bottom with wax paper. Sift the flour and baking powder together into a bowl. Add the butter and use your fingertips to rub it in until the mixture resembles bread crumbs. Stir in the sugar.

  3. Mash the bananas with a fork'you should have 1 cup. Add the bananas, yogurt, and eggs to the flour mixture and stir until combined. Stir in the walnuts. Spread in the pan.

  4. Bake for 1¼ hours, or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire cake rack and let cool 5 minutes. Invert onto the rack, remove the paper, and cool completely.


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This is very good but I needed to use a larger pan...the small one resulted in batter spilling in the oven.


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