Heritage Banana Bread

Lighter and more textured than typical Banana Bread and substantially less sweet. Bake in two shallow loaves rather than one deep one for better rise and crumb.

Dry mix

Wet mix

  • 2 large eggs
  • ½ stick (4 tbsp) butter, melted
  • 2 tbsp extra virgin olive oil
  • 1¾ cups plain yogurt
  • 1 tsp vanilla extract

Other ingredients

  • 2 large over-ripe bananas, mashed
  • ½ cup chopped raw walnuts (optional) 


  1. Preheat oven to 350°F, use convection if you have it; lightly grease two loaf pans
  2. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth
  3. Other ingredients: mash banana and chop walnuts very fine; combine them with wet mix in the large bowl
  4. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
  5. Split batter between pans
  6. Bake 25-30 minutes, or until the tops JUST spring back. Do not over bake or loaves will be tough
  7. Remove from oven, set in pans for 10 minutes, then remove to cooling rack

Makes 2 medium loaves

David Zivot

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