Banana Bread

Banana bread is a classic American dish and the best way to ensure overripe bananas don’t go waste. It is one of the easiest cakes/bread that can be prepared for a weekend breakfast or as a side for your evening coffee. This is an adapted version of Martha Stewart’s recipe, which can be found here.You can have it as is, warm and fresh out of the oven or, if you plan to have it the next day, you can lightly toast it and have it with butter!


Bananas, medium sized – 2, mashed
Butter – 3/4th stick ( see note below)
Eggs – 2
Sugar – 1 cup
All purpose flour – 1 and 1/2 cups
Baking soda – 1 tsp
Salt – 1 tsp
Vanilla extract – 1 tsp
Yogurt – 1/3 cup
Whole milk – 3 tbsp
Chopped walnuts – 1/2 cup


  • Set the butter and eggs outside to ensure they are at room temperature
  • Preheat oven to 350°F
  • Prepare a loaf pan by brushing with butter and dusting with flour
  • Sift all purpose flour, salt and baking soda together
  • Cream butter and sugar with a hand or stand mixer using paddle attachment until smooth
  • Add the eggs and beat until mixed well
  • Add the flour mixture and mix well
  • Add mashed bananas, vanilla essence, yogurt and milk. Mix until all ingredients combine well
  • Using a spatula, fold in the nuts
  • Pour mixture into the greased pan and bake for approximately 55 minutes or until the top is golden brown and a toothpick or knife inserted comes out clean
  • Serve as is or toast it slightly when cooled down and serve with salted butter

Note: 3/4th cup of butter is equivalent to 3 ounces or 1/3 cup plus 1 tbsp.

Leave a Reply