Banana Bread

Recipe

Side Dish
Banana Bread

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3.03 out of 5 stars
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33 ratings

Recipe Data

12
Servings
12min
Prep
12min
Total

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    Description

    From brown speckled to almost black, very ripe bananas are the best choice for breads due to their time-enhanced sweetness and soft texture. A sprinkling of sugar forms a crackly top crust.

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    2 c.Hy-Vee all-purpose flour
    ¾ tsp.Hy-Vee baking soda
    ½ tsp.Hy-Vee salt
    6 tbsp.Hy-Vee butter, melted and cooled slightly
    ¾ c.Hy-Vee packed brown sugar
    3ripe bananas, mashed (about 1 1/2 c.)
    2Hy-Vee large eggs
    ¼ c.Hy-Vee plain Greek yogurt
    1 tsp.Hy-Vee vanilla extract
    ¾ c.chopped Hy-Vee walnuts, toasted*
    1medium banana, diagonally sliced 1/8-inch thick
    3 tbsp.Hy-Vee granulated sugar

    Directions

    1. Preheat oven to 350 degrees. Grease the bottom of a 9-by-5-by-3-inch loaf pan.
    2. In a medium bowl, stir together flour, baking soda and salt; set aside. In a large bowl, stir together butter and brown sugar until blended. Stir in mashed bananas, eggs, yogurt and vanilla. Stir in flour mixture and nuts. Transfer batter to prepared loaf pan.
    3. Arrange banana slices, overlapping slightly, in a line down long sides of pan. Sprinkle granulated sugar over bananas and batter.
    4. Bake for 60 to 70 minutes or until a toothpick inserted near center comes out clean. Cool in pan 10 minutes; remove to a wire rack to cool completely.
    5. *Note: To toast nuts, preheat oven to 350 degrees. Place nuts on a baking sheet and bake about 8 minutes or until lightly browned and fragrant, stirring frequently.

    Nutrition facts

    Servings

    290 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 45mg
    • Sodium: 190mg
    • Total Carbohydrates: 43g
    • Protein: 5g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 6%
    0%
    Iron 8%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Fall 2014.