1⁄2cupunsalted butter, softened to room temperature
3⁄4cuplight brown sugar or 3/4cupdark brown sugar
2largeeggs, at room temperature
1⁄3cupplain yogurt or 1/3cupsour cream, at room temperature
2cupsmashed bananas (about 4 large ripe bananas)
1teaspoonpure vanilla extract
3⁄4cup chopped pecans or 3/4cup chopped walnuts
Cream Cheese Frosting
4ounces softened cream cheese
1⁄4cup softened unsalted butter
1cupconfectioners’ sugar
1⁄2teaspoonpure vanilla extract
1pinchsalt, to taste
NUTRITION INFO
Serving Size: 1 (154) g
Servings Per Recipe:8
Calories: 599.1
Calories from Fat 283 g47 %
Total Fat 31.5 g48 %
Saturated Fat 15 g75 %
Cholesterol 109.2 mg 36 %
Sodium 327.1 mg 13 %
Total Carbohydrate74.7 g 24 %
Dietary Fiber 3.4 g13 %
Sugars 43.1 g172 %
Protein 7.8 g 15 %
DIRECTIONS
Adjust the oven rack to the lower third position and preheat to 350.
Grease a 9x inch loaf pan or coat with nonstick spray.I use my butter wrappers to grease the pan.Set aside.
Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.
On medium speed, add the eggs one at a time, beating well after each addition.
Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain.
Do not overmix.Fold in the nuts and/or chocolate chips, if using.
Spoon the batter into the prepared baking pan and bake 60 to 65 minutes.
Loosely cover bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.
A toothpick inserted in the center of the loaf will come out clean with the bread is done.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
For frosting:Beat cream cheese and butter together on medium speed until smooth.Beat in confectioners’ sugar, vanilla, and a pinch of salt until combined.Spread on cooled loaf.
Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.Banana bread tastes best on day 2 after the flavors have settled together.
