A delightful twist on the classic banana bread, this recipe incorporates a touch of vanilla and yogurt for added flavor and moisture.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated to achieve even baking.
Grease and flour the bottom of a loaf pan.
Use parchment paper for easier removal of the loaf.
In a large mixing bowl, mash the bananas until smooth.
Use a fork or potato masher for quick mashing.
Add the sugar, melted butter, eggs, yogurt, and vanilla extract to the mashed bananas and mix well.
Ensure the butter is slightly cooled to avoid cooking the eggs.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Sift the dry ingredients for a lighter texture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the chopped walnuts.
Reserve some walnuts to sprinkle on top for decoration.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to prevent overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve your moist banana walnut loaf.
Serve with a dollop of whipped cream or a drizzle of honey for extra indulgence.
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