Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 3 ripe bananas, mashed (about 1 1/2 c.) | ||
| 2 Hy-Vee large eggs | ||
| ¼ c. Hy-Vee plain Greek yogurt | ||
| 1 tsp. Hy-Vee vanilla extract | ||
| ¾ c. chopped Hy-Vee walnuts, toasted* | ||
| 1 medium banana, diagonally sliced 1/8-inch thick | ||
| 3 tbsp. Hy-Vee granulated sugar |
Directions
- Preheat oven to 350 degrees. Grease the bottom of a 9-by-5-by-3-inch loaf pan.
- 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.
- Arrange banana slices, overlapping slightly, in a line down long sides of pan. Sprinkle granulated sugar over bananas and batter.
- 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.
- *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.