Summer is almost over. I am hoping its truly over in hot California, this Seattle girl can’t take any more 100 degree days. And with the onset of fall, its time to crank up oven to try out so many exciting recipes that I’ve bookmarked in the past few months. I am not a huge fan of coffee but i catch myself ogling the pastry case in coffee shops all the time. My love for banana bread needs no introduction, I’ve tried it every form possible from good old plain bread to adding chocolate chips to even adding chai spice for an extra kick. So when i came across this recipe for Starbucks style banana bread, i had to give it a go. This definitely ranks high among all the different types of banana breads i’ve baked so far. Its moist with the right amount of sweetness and the crunch from the walnuts makes it a perfect pairing with your afternoon cup of tea or coffee. The original recipe uses eggs but i substituted it with yogurt and the result was an amazingly moist bread. Yumjay gave double thumbs up and said it matched very close in terms of taste and texture to the banana bread from Starbucks, that’s definitely a sign that this recipe is a keeper.
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup plain, non-fat yogurt or 1 egg
1 cup sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
3 ripe bananas, mashed without any lumps
3/4 cup walnuts, chopped
- Preheat oven to 325 F. Grease and line a loaf pan with parchment paper and set aside.
2. Blend the flour, baking soda and salt, set aside.
3. Mix yogurt, sugar, vanilla and oil until combined.
4. Add dry ingredients to the wet ingredients, add mashed bananas and mix well.
5. Fold 1/2 cup walnuts and transfer batter to the loaf pan.
6. Top batter with remaining walnuts.
7. Bake for 50-60 minutes or until a toothpick comes out clean.