Yogurt adds the perfect amount of moisture while chopped walnuts add crunch and texture to this delicious whole wheat banana bread.There’s a funny story behind this banana bread. My Aunt Patsy is the undisputed Banana Bread Queen of our family. Since I am lucky enough to live just two blocks away, we often pass by her house during our daily walks. Whenever we stop to say hello there is inevitably a fresh loaf on the counter, coming out of the oven or being defrosted from the freezer.
What’s the secret to Aunt Patsy’s incredibly moist and addictive banana bread? Sour cream, butter and plenty of it. Please note: Aunt Patsy is and always has been thin and gorgeous. As you can imagine, everyone in the family, young or old, loves her banana bread and begs for a slice whenever she is nearby.
Guess who else is apparently addicted? My son. This photo is mid-meltdown which I also happened to video tape but I’ll spare you the drama. I made the mistake of walking past Aunt Patsy’s house on the way to my mom’s house because I knew she wasn’t home.
Well….apparently my son not only noticed we didn’t stop by he lashed out and thrusted his way out of the stroller, crawled up her drive-way (because it’s hard to walk when you’re melting down) and begged to be let inside.
No Aunt Patsy. No banana bread. No happy.
Clearly, I had some bread to make. Fortunately, he ate two slices of my version without asking for the sour cream and additional two sticks of butter.
Your family is waiting.
- 2 cups whole wheat pastry flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons room temperature butter unsalted
- 1/2 cup brown sugar packed
- 1/2 cup date sugar or more brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 ripe bananas mashed
- 1/3 cup plain low fat yogurt
- 1/2 cup walnuts chopped
Pre-heat oven to 350 degrees and spray an 8 1/2 x 4 1/2 inch bread pan with cooking spray.
In a medium bowl, whisk together whole wheat pastry flour, baking soda and salt.
Cream butter and sugar in a stand mixer over medium-high speed until smooth, about 2-3 minutes.
Reduce stand mixer speed to low and slowly add the eggs one at a time followed by the vanilla, mashed bananas, and yogurt. Use a rubber spatula to scrape down sides and increase speed to medium until ingredients are blended.
With the mixer still running, slowly add the dry ingredients until they are all added. Scrape down the sides one last time ensuring that the wet and dry ingredients are fully incorporated.
Remove bowl from the stand mixer and stir in the walnuts.
Pour the batter into the prepared bread pan and bake for one hour or until toothpick comes out smooth. Cool completely before slicing and serving.
Recipe adapted from Cooking Light.