Ingredients
Method
- Preheat the oven to 320°F (160°C) for dark metal pans or 350°F (175°C) for light metal pans. Grease a 9-inch loaf pan and line it with parchment paper.
- Sift the cake flour, baking soda, and salt into a bowl. If using mix-ins, toss the walnuts with a small amount of the flour mixture in a separate bowl and set aside.
- Cream the softened butter and sugar in a large bowl. Mix in the eggs, banana, yogurt, milk, and vanilla until well combined.
- Stir the dry ingredients into the wet mixture until just combined. Fold in any mix-ins and transfer the batter to the prepared loaf pan.
- Bake for 1 hour and 15 minutes, checking for doneness with a skewer. Let the loaf cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Storing: Store any leftover banana bread in an airtight container for up to 4 days. Try to slice only what you're going to eat in one sitting, rather than slicing them all at once, to prevent the banana bread from drying out.
Freezing: Wrap each slice with a couple of layers of plastic wrap before putting them in a freezer bag or airtight container. You can store them in the freezer for up to 2 months. Defrost them in the fridge overnight before serving.