Carla Makes Banana Bread

Ingredients

• 4 Tbsp Unsalted Butter (softened, cut into cubes)
• 1 cup Dark Brown Sugar (packed)
• 2 pieces Large Eggs (room temperature)
• 1/2 cup Plain Yogurt (full‑fat; can substitute sour cream or mascarpone)
• 3 medium Overripe Bananas (mashed; skins black with brown spots)
• 1 3/4 cup All‑Purpose Flour (sifted; can replace half with whole‑wheat flour)
• 1 tsp Baking Soda
• 1/2 tsp Kosher Salt
• 1/2 cup Walnuts (chopped; optional)
• 2 Tbsp Raw Sugar (or Granulated Sugar) (sprinkled on top for crunch; optional flaky sea salt)

Instructions

1. Prepare Pan

   Lightly coat the metal loaf pan with butter, then line it with parchment paper that overhangs the long sides for easy lift‑out.

   Time: PT3M

2. Soften Butter

   Remove butter from the refrigerator and let it sit at room temperature for about 10 minutes until soft but not melted.

   Time: PT10M

3. Whip Butter and Sugar

   In the mixing bowl, beat the softened butter and dark brown sugar on medium‑high speed for 4 minutes until light and fluffy.

   Time: PT4M

4. Add Eggs

   Add the first egg and beat for 30 seconds, then add the second egg and beat another 30 seconds. Reduce speed if the mixture looks curdled.

   Time: PT1M

5. Incorporate Yogurt

   Add the plain yogurt and beat on low speed until just combined.

   Time: PT1M

6. Mash Bananas

   Mash the overripe bananas with a fork or masher until they are mostly smooth with a few small chunks; the mash should look glossy.

   Time: PT2M

7. Combine Wet Ingredients

   Add the mashed bananas to the butter‑egg‑yogurt mixture and stir until evenly incorporated.

   Time: PT2M

8. Mix Dry Ingredients

   In a separate bowl whisk together the sifted all‑purpose flour, baking soda, and kosher salt.

   Time: PT2M

9. Combine Wet and Dry

   Gradually add the dry flour mixture to the wet batter, mixing on low speed just until no streaks remain. Do not overmix.

   Time: PT2M

10. Add Optional Nuts

    Fold in the chopped walnuts (or other nuts) if using.

    Time: PT1M

11. Top with Sugar

    Sprinkle the raw sugar (and optional flaky sea salt) evenly over the batter surface.

    Time: PT30S

12. Bake

    Place the pan in a pre‑heated oven at 350°F (175°C) and bake for 60‑65 minutes, rotating the pan halfway for even browning.

    Time: PT65M

    Temperature: 350°F

13. Cool and Release

    Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a cooling rack. Cool completely before slicing.

    Time: PT15M

Nutrition Facts

Calories

300

Protein

4g

Carbohydrates

45g

Fat

12g

Fiber

2g