The Best Banana Nut Bread

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General Conference Activities

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When I was asked to be a part of a General Conference Activities & Ideas Link Up with a few fellow blogger friends, my mind immediately went to recipes! I guess I like to snack while I watch Conference. ðŸ™‚ (If you aren’t familiar with Conference, you can read all about it here.) 

A few of my favorite things to whip up over Conference weekend are Banana Nut Bread, Hawaiian French Toast, Blueberry Muffins, No Bakes & Peanut Butter Rice Krispie Treats. Something about the weekend always has me baking in between sessions. 

Today I figured I’d once again share my all time favorite Banana Nut Bread recipe. (Believe me! I tried out a quite few before landing on this one!) 

I am a huge fan of banana nut bread and am always so tempted to stop by the Starbuck’s that is literally right by our house and grab a slice of it and a caramel cream frappachino while I am out running errands or taking a break between Saturday’s sessions. Of course, that isn’t very budget friendly, so I try to make my own bread instead when the craving arises. 

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Banana Nut Bread

originally from America’s Test Kitchen

Use a loaf pan that measures 9″x 5″x 3″

Ingredients

2 cups all-purpose flour
3/4 cup sugar
3/4 tsp. baking soda
1/2 tsp. salt
3 very ripe, soft, darkly speckled bananas (mash well)
1/4 cup plain yogurt
2 eggs, beaten lightly
6 Tbs. butter, melted and cooled
1 tsp. vanilla extract
1 1/4 cups walnuts, chopped coarsely

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Butter and flour loaf pan. Make sure to use a generous amount of both.

2. Whisk together dry ingredients in a large bowl and set aside. In separate bowl, mix mashed bananas, yogurt, eggs, butter and vanilla. Fold banana mixture into dry ingredients with rubber spatula just until combined and batter looks thick and chunky. Fold in walnuts. Scrape batter into prepared pan and smooth surface with rubber spatula.

3. Bake until loaf is golden brown and toothpick inserted in the center comes out clean, approximately 55 minutes. Cool in pan for 5 minutes and transfer to wire rack. Serve warm or at room temperature.

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My favorite way to eat it of course is warm! I love a thick crust and warm gooey inside! Plus, I love how this makes our kitchen smell. 


When I make this, I do like to double the recipe. That way I have one loaf to eat right away and one to freeze. I am really trying to have more homemade food in our fridge & freezer versus store bought pre-packaged goods with tons of preservatives & who knows what in them. This bread is a great freezer recipe and I’m all about baking once, enjoying twice! 

Now if I could just figure out how to make my own caramel cream frappachino at home! 🙂

PS: Tomorrow (Monday) I am taking part in HUGE giveaway also focused on General Conference & Easter! So make sure to check back and get entered!!! 


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Want to read about even more great General Conference ideas? Just click on any of the links or images below! 



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