i'm such a fan of banana bread, and the recipe that follows will never disappoint. tonight my little man was helping out with everything from banana mashing to batter tasting. this recipe is definitely one with a stronger "banana" flavor and less of a "spicy" flavor... which is why i love it so much. i've made a number of variations too... coconut macadamia nut, chocolate chip, and orange spice were all winners. tonight was just the basic recipe - sans walnuts.
The Best Banana Bread
|2||cups unbleached all-purpose flour|
|3/4||cup granulated sugar|
|3/4||teaspoon baking soda|
|1/2||teaspoon table salt|
|1 1/4||cups toasted walnuts , chopped coarse (about 1 cup)|
|3||very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)|
|1/4||cup plain yogurt|
|2||large eggs , beaten lightly|
|6||tablespoons unsalted butter , melted and cooled|
|1||teaspoon vanilla extract|
1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.
2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.