Recipe: Nutty Banana Bread

Over the past few days I have noticed the bunches of bananas in our fruit bowl getting riper and riper and not being eaten fast enough. A light went on in my head last night: why not use some of those browning bananas to make banana bread? We’re almost out of scones so clearly we need another snacky thing around the house. I had four banana bread recipes bookmarked and, unsure of which one to use, opened them all in my browser. As I compared the recipes I decided to mix and match: I liked that one recipe used half the butter and replaced the rest with yogurt, and I liked that another recipe used some whole wheat flour instead of all white flour. So I cobbled together the following recipe — throwing in a few of my own touches, like some brown sugar and nutmeg — and can say that it is excellent. The bread is moist but not too dense and has great flavor. Eat it warm just after baking or toast a slice and butter (or peanut butter!) it. It’s hard to go wrong, and as far as health goes you could do a lot worse than this recipe.

beautifully cracked top

beautifully cracked top

Nutty Banana Bread


  • 1.5 cups white flour
  • 1/2 cup whole wheat flour (or cornmeal)
  • 3/4 tsp salt
  • 1.5 tsp baking powder
  • 1/2 cup brown sugar
  • 1/2 stick (4 tbsp) unsalted butter
  • 1/3 cup plain lowfat yogurt
  • 2 eggs
  • 3 very ripe bananas, mashed
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon
  • dash of ground nutmeg
  • optional: 1/2 cup chopped pecans (or walnuts or almonds)
  • optional: 1/4 cup dark chocolate chunks


  • Preheat the oven to 350F and grease a 9×5″ loaf pan.
  • Mix the dry ingredients together.
  • Mix the butter, eggs, bananas, and yogurt together, then add the mixture to the dry stuff. Stir to combine, then add the spices and nuts.
  • Spread the batter — it’ll be thick — into the pan and bake for 45-55′, until slightly browned. Let cool for 15′ and enjoy!
the cow approves

the cow approves


9 thoughts on “Recipe: Nutty Banana Bread

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