Banana Bread


1 hr 30 min– serves 12

2 cups (10 oz) unbleached all-purpose flour, plus more for dusting the pan
1 cup walnuts, chopped coarse
¾ cup (5 ¼ oz) sugar
¾ teaspoon baking soda
½ teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 ½ cups)
¼ cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 teaspoon vanilla extract

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.

2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 7 minutes. Set aside to cool.

3. Whisk the flour, sugar, baking soda, salt and walnuts together in a large bowl; set aside.

4. Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.

5. Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days).

note: this also works well in an 8 x 8 glass pan. reduce baking time to 45 minutes.


slightly tweaked, from the new best recipe book

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