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Deliciously Moist Banana Bread

by ADMIN on DECEMBER 19, 2011

With hazelnuts. I’d never added hazelnuts to banana bread before, but I can bet you I’ll absolutely do it again. Hazelnuts are a bit sweet and add a wonderfully different kind of crunch. Yogurt and plenty of extra ripe bananas make this one of the moistest (is that a word?) breads you’ll bake.

And let me tell you, it tastes fabulous toasted and slathered with almond or peanut butter. Fabulous. TIP: When making quick breads, never overfill the bread pan. Too much batter will create too much weight and the bottom will take longer to cook and may not rise properly (read: dry top and wet bottom!). Fill the bread pan only half way or a tad more for a perfectly cooked loaf.

Deliciously Moist Banana Bread Prep time: 15 mins Cook time: 60 mins Total time: 1 hour 15 mins Serves: 24 Banana bread with hazelnuts. Makes 2 large loaves!


  • 1.5 cups white flour

  • 1.5 cups wheat flour

  • ½ cup sugar

  • ½ cup brown sugar

  • 2 tsp baking soda

  • ½ tsp baking powder

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • 2 eggs

  • ¼ cup canola oil

  • ⅓ cup plus 2 Tbsp vanilla Greek yogurt

  • 6 over ripe bananas, mashed but still chunky (you can use as few as 4 as well)

  • 2 tsp vanilla

  • ¾ cup chopped hazelnuts (optional)


  1. Preheat oven to 350F. Prepare 1 large and 1 medium/small bread pan with spray oil.

  2. Mix all dry ingredients, except hazelnuts, together in a large bowl.

  3. In a separate bowl, mix together all wet ingredients.

  4. Pour wet ingredients into the dry, along with the hazelnuts; and mix until just combined.

  5. Bake smaller loaf for about 40 - 45 minutes and the larger for 1 hour or until a toothpick comes out clean.



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