We can’t get enough of this tender, moist banana bread topped with a buttery crunchy walnut crumb topping! It is made with brown sugar and yogurt or sour cream depending on what you have on hand. My mom made great banana bread but this could blow hers away!
Most of us have some banana bread memories that make us smile. Mine are all tied to childhood and my mom baking 8 loaves at a time. Her recipe was fairly healthy and simple. Mine is still easy but more of a buttery comfort food covered with an amazing crunchy walnut crumb topping!
The Best Banana Bread Comes From The Best Ingredients
There are about as many ways to make banana bread as there are people! Classic banana bread should be flavorful and moist from bananas, dairy, and plenty of butter!
My recipe uses brown sugar for extra depth of flavor, two bananas and whatever dairy you have on hand. Any kind of plain yogurt, Greek yogurt, full fat or low fat yogurt will do the trick! I love this flexibility. You can use fresh bananas or pull some out of the freezer!
Freezing Bananas For Banana Bread
Sometimes we don’t get through our bananas before the start to get over the hill. Any time this happens I toss one in a Ziploc bag or wrap it in cling wrap and put it into the freezer. Then I always have a few bananas on hand to make this wonderful bread!
A Loaf to Eat and a Loaf to Give
This recipe bakes two medium loaves of banana bread. We usually plan to eat one and then share one loaf with a friend or neighbor. There is something about sharing something warm and sweet from your oven that brings people together.
My mom’s 8 loaf recipe was SO big we made it in her giant metal mixing bowl which was also used for a toddler bath tub and a sled. When it came time to mix it all together, every child in the house was invited to roll up their sleeves and stir with their hands. My mom had no idea that I am tactile and kinesthetic learner- the hands on cooking she encouraged me to do when I was little has shaped the way I bake and cook for the past 20 years.
This is a very easy and forgiving recipe. It is a great one to include your kids in. Even young preschool kiddos can start talking about measuring and stirring and other cooking skills that will set them on the road to making you dinner! (This is something you WANT!)
Banana Bread With Walnut Crumb Topping
For The Banana Bread
- 2 cup all-purpose flour
- 3/4 cup light brown sugar packed
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 10 Tablespoon salted butter softened
- 1 cup mashed bananas about 2 large bananas
- 1/2 cup plain yogurt can use whole milk or non-fat or Greek or sour cream
- 2 large eggs
- 1 Tablespoon vanilla
For The Walnut Crumb Topping
- 4 Tbsp butter
- 1/2 cup light brown sugar packed
- 6 Tbsp flour
- 1/2 cup chopped walnuts
To Make Banana Bread
- Preheat the oven to 350 F. Use butter or pan spray to generously grease two loaf pans size 8.5" long. (Other sizes work fine but please adjust the baking time.)
- In a large mixing bowl, whisk together flour, brown sugar, baking soda, baking powder and salt.
- Puree the butter, bananas, yogurt, eggs and vanilla in a food processor or blender until smooth. (Alternately mash bananas well with a fork and mix well with the rest of the ingredients.)
- Use a rubber spatula to scrap the contents of the food processor into the flour mixture. Stir everything together just until combined.
- Scrape the batter into the greased loaf pans.
To Make Walnut Crumb Topping
- In a medium bowl use a fork or your fingers to mash together the butter, brown sugar, flour and chopped walnuts. Scatter evenly over the bread batter.
- Bake in preheated oven until the top is a nice golden brown and a cake tester or toothpick comes back with moist crumbs but no wet batter, about 30-35 minutes.
- Remove from oven and cool 10 minutes. Take bread out of pan and eat warm or cool on a wire rack until bread reaches room temperature and can be wrapped.
- Bread will store well at room temperature for 3-4 days in Ziploc bag or other air tight container. Each loaf makes 8 large slices.
This recipe was originally published in October of 2014. It has been updated to include new photos and some new information.