Ingredients
Scale
For the Bread:
1 3/4 cups (245 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115 g) unsalted butter, softened to room temperature
1/2 cup (100 g) brown sugar or granulated sugar
1/3 cup (80 ml) maple syrup
2 large eggs
1 1/4 cups mashed bananas (about 3–4 bananas)
1 teaspoon vanilla extract
1/4 cup (60 ml) plain yogurt or sour cream
3/4 cup (80 g) walnuts or pecans, roughly chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
- In a large bowl, cream the softened butter and sugar together using a mixer or whisk until light and fluffy.
- Add the maple syrup and mix until fully incorporated.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas, vanilla extract, and yogurt until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
- Fold in the chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes