A Low Sodium Banana Bread with bursting banana and brown sugar flavors, moist texture and soft crumb, this is the best easily made banana bread recipe.
1stick unsalted buttersoftened to room temperature
3/4cuppacked light or dark brown sugar
2large eggsat room temperature
1/3cupplain yogurt
2cupsmashed bananas3 to 4 large ripe bananas
2Tbsphoney
1tsppure vanilla extract
3/4cupchopped pecans or walnuts
Instructions
Adjust the oven rack to the middle position and preheat the oven to 350°F. Grease or coat with nonstick spray a 9×5-inch loaf pan.
Whisk the flour, baking powder, cinnamon and nutmeg together in a large bowl.
Use a handheld mixer fitted with beater blades, beat the butter and brown sugar together on high speed until smooth, light and creamy. Then on medium speed, add the eggs. Beat in the yogurt, mashed bananas, honey and vanilla extract on medium speed until combined and smooth. With the mixer running on low speed or spatula, slowly mix the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
Pour and scrape batter into the prepared baking pan and bake for 60-65 minutes. Cover the bread with aluminum foil after 30 minutes to help prevent the top from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow pan to cool and then place the bread to cool completely on a wire rack.
Wrap tightly in plastic wrap and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.