This banana nut bread recipe is a delightful twist on the classic, featuring a blend of spices and a touch of yogurt for extra moisture.
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Greasing the pan ensures easy removal of the bread after baking.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Mixing the dry ingredients separately helps distribute the leavening agents evenly.
In a large bowl, cream together the butter and brown sugar until light and fluffy.
Room temperature butter makes creaming easier and more effective.
Beat in the eggs one at a time, then stir in the yogurt and mashed bananas.
Mash the bananas thoroughly to ensure a smooth batter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the bread tender.
Fold in the chopped walnuts gently.
Coating the walnuts in a bit of flour prevents them from sinking to the bottom.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Check the bread at the 60-minute mark to avoid overbaking.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
Slice and serve your delicious banana nut bread.
Serve with a dollop of butter or cream cheese for extra indulgence.
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