Moist and Delicious Walnut Banana Bread

This recipe for Walnut Banana Bread is incredibly moist and delicious. The bread is fluffy and light with a rich banana flavor. The addition of corn starch helps to make this bread light and airy. When making this recipe, you will want to make a double batch because the first loaf will be devoured in no time! This bread freezes well and can be refrigerated for up to a week. 

2 cups all-purpose flour 
1 tsp baking soda
1 tsp cornstarch
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
2 large eggs, at room temperature
1/3 cup plain yogurt
2 cups lightly mashed bananas*
1 1/2 tsp vanilla extract
3/4 cup chopped walnuts, optional
*I like bigger chunks of banana in my bread, so I do not overly mash them

1. Adjust the oven rack to the middle position and preheat the oven to 350° F . Grease a 9×5 inch loaf pan or coat with nonstick spray. Set aside.

2. Whisk the flour, baking soda, corn starch, salt, and cinnamon together in a large bowl.

3. Beat the butter and brown sugar together on high speed for about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition.

4. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. Slowly beat the dry ingredients into the wet ingredients, but do not overmix. Overmixing will make your dough gummy and chewy. 

5. Fold in the walnuts (optional). 

6. Pour the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top from getting overly brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan before slicing.

7. Once completely cooled, removed from pans and place in a paper towel lined zip top bag to keep your bread moist.