Rich’s Banana Nut Bread

So yesterday morning I slept in to around 7; I know is that really sleeping in; Not for most but for me it’s pretty good. I came down to the oven on, a large cookbook on the counter and too many dishes in the sink?  My husband was sitting on the couch with a cup of coffee and the dog watching the news. I asked him what he was making, the last thing that came to mind was that it would be banana bread.

Not that he doesn’t bake but it’s usually cookies and usually late at night when he wants something sweet to eat. I don’t recall him ever making banana bread before. And the funny part about this is the recipe he chose to make. Mine is pretty simple and comes together quick and I will admit a lot less mess. BUT his was really good so I thought I would share his here, to be honest it’s not really his he made it from the Baking Illustrated cookbook. Though true to him; he changed it a bit. He loves brown sugar and when he bakes he replaces white sugar with brown an awful lot.

I know I usually have pictures to share with you all but as I mentioned I was still sleeping when he made this. Though I would have loved to be sitting at the island watching him. Except it might not have happened if I was sitting around watching. I have a slight problem of keeping my mouth shut if I think there is an “easier” (some might call it micro managing but whatever) way to do something. I TRY to keep my mouth shut; it’s really hard! Anyway it was really good and I am proud of him for seeing 3 over ripe bananas on the counter and making it happen.

Rich's Banana Bread

Delicious way to deal with 3 over ripe banana's sitting on the counter


  • 2 cups AP-flour
  • cup walnuts chopped
  • ¾ cup sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 3 banana's very ripe
  • ¼ cup plain yogurt
  • 2 large eggs
  • 6 Tablespoons unsalted butter melted and cooled
  • 1 teaspoon good vanilla extract


  • Adjust oven rack to the lower-middle position, and pre-heat to 350°F.
    Grease a 9x5 loaf pan, dust with flour and tap out the excess.
  • spread the walnuts onto a baking sheet and toast in the oven for 5-10 minutes. set aside to cool.
  • Whisk the dry ingredients; Flour, sugar, baking soda, salt plus the walnuts in a large bowl and set aside
  • Mash the bananas and add the yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until combined and the batter looks thick and chunky. Scrape the batter into your loaf pan.
  • Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean. About 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or room temperature. Once cooled wrap in plastic and store at room temperature for up to 3 days.


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