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Banana Bread

Source of Recipe


From "Baking Illustrated" (America's Test Kitchen)



List of Ingredients



• 2 cups unbleached all-purpose flour, plus more for dusting the pan
  
• 1¼ cups walnuts, coarsely chopped
  
• ¾ cup sugar
  
• ¾ tsp baking soda
  
• ½ tsp salt
  
• 3 very ripe, soft, darkly speckled large bananas, mashed well (about 1½ cups)
  
• ¼ cup plain yogurt
  
• 2 large eggs, beaten lightly
  
• ¾ stick (6 Tbsp) unsalted butter, melted and cooled, plus more for the pan
  
• 1 tsp vanilla extract
  






Instructions



1. Adjust an oven rack to the lower-middle position and heat the oven to 350° F. Butter the bottom and sides of a 9- x 5-inch loaf pan. Dust the pan with flour, tapping out the excess. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Transfer to a plate and let cool.
   
   
2. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
   
   
3. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
   
   Makes one 9-inch loaf.