Recipe for Banana Bread
Prep time
Cook time
Total time
Perfect banana bread. Great moisture but cooks all the way through. A great way to use up old banana's!
Serves: 1 loaf
  • 1 cup brown sugar
  • ¼ cup butter, softened and browned
  • 2 large eggs
  • 1½ cups mashed ripe banana (about 3 bananas)
  • ⅓ cup plain low-fat yogurt
  • 2 teaspoons vanilla extract
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • 2 cups all-purpose flour
  • 14/-1/2 cup candied nuts (recipe below)
  • Cooking spray or grease for pan
  1. Preheat oven to 350F. Brown the butter by slowly heating over medium heat until color begins to change and begins to become fragrant.
  2. Place sugar and butter in a large bowl, and beat with a mixer (or wooden spoon) at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add the banana, yogurt, vanilla extract; beat until blended.
  3. Add spices and baking soda; stir to incorporate throughout.
  4. Add flour, stir only until incorporated thoroughly.
  5. Spoon batter into a loaf pan coated with cooking spray or well greased with shortening.
  6. Top with crushed candied nuts ensuring plenty of course salt and sugar bits are included.
  7. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
  8. Cool 10 minutes in pan on a wire rack; remove from the pan and cool completely on a wire rack.
Original recipe from Faith at An Edible Mosaic who started with the base of Cooking Light's recipe for Classic Banana Bread

Reader comments so far:
Browning the butter worked amazing! Next time I will stick with the cinnamon only because it tasted a little too pumpkin pie-ish too me.
Recipe by The Adventure Bite at