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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Banana bread with deep flavor, plenty of moisture, and a nice, light texture. Ingredients:
2 cups all-purpose flour |
1/2 cup sugar |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1 cup toasted walnuts (, you can grind these if your audience doens't like the texture of nuts) or 1 cup toasted pecans, , chopped (, you can grind these if your audience doens't like the texture of nuts) |
3 ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups) |
1/4 cup plain yogurt |
2 large eggs, beaten lightly |
6 tablespoons butter, melted then cooled |
1 teaspoon vanilla extract |
Directions:
1. Adjust oven rack to lower middle position and heat oven to 350 degrees.
2. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan.
3. Combine dry ingredients together in large bowl and set aside.
4. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl.
5. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky.
6. Pour batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes.
7. Cool in pan for 5 minutes, then transfer to wire rack.
8. Wrap tightly with plastic wrap and store in refrigerator for 4 days, on the counter for 2 days.
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