Monday, January 6, 2014

Banana Nut Bread Recipe - Our New Family Staple

Hi there and happy Monday!! I have a feeling many of you are finding yourselves snowed in this morning, or even worse you're enduring insanely cold temps on your morning commute.

I almost feel your pain. For South Carolina it's cold. Like really cold, but not nearly as bad as most of my social media feed! I thought this cold weather was the perfect time to share my latest Banana Nut Bread recipe.

Y'all, this recipe is a winner! Served with a nice cup of coffee and you'll forget all about those negative wind chills :) Stop back by Monday at 9 p.m. EST for our first Life Created Tuesdays link party of 2014!! I am bursting to see what you've all been up to over the Holidays!

Now go bake yourself some bread!

Banan Nut Bread

recipe from Sally's Baking Addiction


1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup light brown sugar (or dark brown sugar)
2 large eggs, room temperature preferred
1/3 cup Greek yogurt*
2 cups mashed bananas (about 4 large very ripe bananas)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans


Adjust the oven rack to the lower third position and preheat the oven to 350 degrees. Lightly spray five mini loaf pans with nonstick spray. Set aside.
In a large bowl, whisk together the flour, baking soda, salt, and cinnamon together until combined. Set aside.
Cream together the butter and brown sugar on medium speed, about 3 minutes (I use a stand mixer, but you could use a hand mixer). Then add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas and vanilla on medium speed for 1 minute.
Use a large spoon mix dry ingredients with wet ingredients. (Tip: it’s good to do this in thirds, making sure not to over-mix.) Slowly stir everything together until no more flour pockets remain. Fold in the pecans.
Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil at the 30 minute mark. This prevents the top and sides from getting too brown – do not skip this step!
Remove from the oven and allow the bread to cool completely in the pan on a wire rack. A toothpick should come out clean when the bread is done.

Serving Tip: the flavors of this bread is best a day or two after baking! Keep bread covered and refrigerated for up to a week.

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  1. Ah... Banana bread, the smell of a fresh new, warm loaf can't be beat.

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