Banana Bread
Baked some Banana Bread tonight with some ripening bananas i had on hand so i could bring some in for tomorrow’s office move. This cookbook is awesome. I got it for Christmas, and i actually bought it for a friend of mine a couple of years ago. America’s Test Kitchen is a TV show on PBS and they test out recipes and products a bunch of times to get the perfect recipe. I also have an online subscription to their web site and are always getting my best recipes from them. The bread turned out yummy but i think i overbaked it so it was a little dry, but pretty good for my first time making it.
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 |
- 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.
- 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.