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Banana-Walnut Bread

Source of Recipe

From "The Home Cook: Recipes to Know By Heart" by Alex Guarnaschelli


Recipe Introduction

"As everyone knows, banana bread takes bananas that are way past their prime and turns them into something irresistible. Here whole-wheat flour adds extra body, and vanilla and salt accentuate the flavor of the bananas. This bread is great as is, and it also makes tasty French toast or a decadent dessert sandwich with chocolate ice cream."

List of Ingredients

â—¦  ½ pound (2 sticks) plus 1 tablespoon unsalted butter, softened
â—¦  ½ cup plus 3 tablespoons sugar
â—¦  1 ¼ teaspoons kosher salt
â—¦  2 large eggs
â—¦  7 very ripe bananas: 5 mashed by hand, 2 thinly sliced
â—¦  ½ cup whole-milk plain yogurt
â—¦  ¾ cup buttermilk
â—¦  2 teaspoons vanilla extract
â—¦  1 cup all-purpose flour
â—¦  1 cup whole-wheat flour
â—¦  1 teaspoon baking powder
â—¦  1 teaspoon baking soda
â—¦  ½ cup walnut halves, toasted and chopped


Recipe

Preheat the oven to 375° F.
Grease the bottom and sides of a 4 ½ by 8 ½-inch loaf pan with the 1 tablespoon butter.

Make the batter:
In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining 2 sticks butter, sugar, and salt on medium speed until fluffy, 1 to 2 minutes. Turn the speed to low and add the eggs, one at a time, and then the mashed and sliced bananas, yogurt, buttermilk, and vanilla. In a separate medium bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, and baking soda. Gently mix the dry ingredients into the banana mixture until just combined. Do not overmix or the banana bread will be tough. Stir in the walnuts.

Bake the bread:
Fill the prepared loaf pan with the batter. Put it in the oven and bake until a cake tester or paring knife emerges clean when inserted into the center, 25 to 30 minutes. Unmold the bread and let it cool on a wire rack.

Makes 1 loaf;
Serves 6 to 8