Walnut banana bread is a one-bowl wonder with superior taste and texture. A twist on classic banana bread, this version incorporates whole wheat flour, yogurt, and walnuts.
- 2 med ripe bananas ~1 1/2 cups mashed
- 2 large eggs
- 3/4 cup sugar
- 1/4 cup butter melted
- 1/3 cup lowfat yogurt vanilla or plain
- 1 cup whole wheat flour
- 1 cup all-purpose
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup chopped walnuts
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Preheat the oven to 375 degrees Fahrenheit. Prepare a standard loaf pan (9 x 5 inches) with a light coating of spray oil.
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In a medium bowl, add the peeled bananas and mash with the back of a fork or potato masher until they're a chunky pile of smush :)
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Add the 2 eggs, and mix in thoroughly. Add the sugar, butter, and yogurt and stir well.
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Add the all-purpose and whole wheat flours to the bowl. Sprinkle both the baking soda and salt over the top, distributing it evenly throughout the bowl. Stir the dry ingredients into the wet ingredients just until they're entirely incoporated. Do not overstir.
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Transfer the batter to the prepared loaf pan. Tap the pan lightly on the counter to help spread the batter out evenly. Sprinkle the chopped walnuts across the top, then transfer the pan to the preheated oven.
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Bake for about 45 minutes, or until a toothpick inserted in the center comes out nearly clean. Some ovens run hotter, so be sure to check the bread around the 35 minute mark and adjust the time as needed.
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Allow to rest in pan for 10 minutes, then transfer from pan to cooling rack. Store at room temperature in a sealed container for up to 5 days (for best quality). Bread can be frozen in airtight container for up to 6 months.