Banana bread is one of my favorite all time quick breads. It's one of those things I could pretty much eat anytime of day. I have been trying to make a recipe without so much added sugar because my kids will just eat this up as fast as I can make it. This recipe has loads of flavor with a crunch from the toasted nuts. I always use yogurt in this and I believe it's the yogurt that makes it so moist and light. Give it a try and see what you think.
2 cups unbleached all purpose flour
1/2 cup finely chopped pecans or walnuts
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
3-4 overripe bananas mashed well
1/4 cup plain yogurt
2 large eggs, lightly beaten
3 ounces unsalted butter (3/4 stick), melted and cooled
1 teaspoon vanilla extract
Position oven rack to the lower-middle position and heat oven to 350 degrees F. Grease bottom and sides of a 9- by 5-inch loaf pan.
Spread nuts evenly on a baking sheet and toast until fragrant about 5 minutes. Set aside to cool.
In a large bowl, whisk together the flour, sugar, baking soda, salt, and nuts. Set aside until needed. In a medium bowl, using a wooden spoon, mix together the mashed bananas, eggs, butter, yogurt, and vanilla. Lightly fold the banana mixture into the dry ingredients with a spatula until just combined. The batter will be very thick. Scrape the batter into the prepared loaf pan. Bake at 350 degrees for 55-60 minutes or until loaf is golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
This recipe makes one 9-inch loaf.