Some of my friends have called this the best banana bread they’ve ever tasted. Others have told me it’s the only banana bread recipe they’ll ever make. I guess it’s that good! We enjoy a lot of banana bread recipes (the Kona Inn Banana Bread is my all-time favorite), but this one is definitely a good choice for making a lower fat, lower calorie version.
Ingredients needed:
all purpose flour baking soda salt sugar butter eggs 3 ripe bananas plain low fat yogurt vanilla extract
How to make Classic Banana Bread:
You’ll need an 8×5-inch loaf pan. I like to have a couple on hand all the time in case I want to double the recipe when I make banana bread. You’ll want two loaves of this bread anyway, so plan ahead! This is a typical quick bread recipe where you combine the dry ingredients in one bowl and the wet ingredients in another. The best way to combine them is to stir the dry ingredients into the wet and stir only until combined. Don’t over-stir because that can result in a tougher texture that isn’t as good.
See that crack down the middle? That’s normal. The crack is what happens when the top of the banana bread is finished cooking but the loaf beneath it still has some cooking and rising to do. It results in a crack on top!
This classic banana bread slices up so nicely. If you don’t want to eat it all in one day, pop those slices into zip baggies and put them in the freezer. It’s a fabulous way to be able to enjoy your banana bread later, and you won’t be tempted to eat too much of it sitting on your counter.
Does Banana Bread Freeze Well?
Yes! I suggest baking more than one loaf since everyone gobbles up this bread. Just double the recipe. Cool the extra loaf completely. Wrap it in foil, and then drop the foil-wrapped bread in a large freezer zip bag and keep it in the freezer for up to 3 months. Defrost to enjoy later!
Banana bread is pretty awesome when it’s served a little bit warm with butter spread on top. Try making some honey butter too. Enjoy!
