Saturday, April 30, 2011

Favorite Banana Bread

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.

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