Perfect Banana Bread
2 cups all-purpose flour
3/4 cup granulated sugar
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 cup lightly toasted, roughly chopped walnuts
~~~~~
3 bananas, firm, but medium speckled
-----1 1/2 cups mashed
1/4 cup plain yogurt
2 large sized eggs, beaten lightly
6 Tbsp butter, melted and coolede
1 tsp vanilla
Preheat the oven to 400°. Grease the bottom of 2 4x7 loaf pans and line with a piece of parchment cut to fit. Set aside.
In a bowl, combine the flour, sugar, baking soda, powder and salt. Toss the nuts in a bowl or on your chopping block with some of the flour mixture.
In another bowl, mix the freshly mashed bananas, yogurt, eggs, melted butter and vanilla and mix until
combined. Lightly fold in the dry ingredients until JUST combined. Stir in the nuts just before the
flour is absorbed.
Divide into the pans equally. Smooth out the top and bake at the 400 for 15 minutes. Without opening
the oven door, lower the temperature to 325° for the rest of the baking. Bake until a toothpick inserted in
the center comes clean. This usually takes 35-45 minutes, but ovens vary, so be sure to check your time
and write that down for your oven, and pan size. Cool the pans on their sides. When firm, remove from
the pan by running a thin knife down the sides to release. Cool on a rack and serve immediately or wrap
in plastic wrap, then foil and freeze. These freeze very well, and are absolutley wonderful toasted!!!
The recipe doubles nicely to make 4 loaves. I have several of the pans, and I recommend to buy extras for
when you are baking for the holidays, etc.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
A Note from Chefmom...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I have never liked banana bread. I read the article in Cook's Illustrated on banana bread, and I was
inspired to try the recipe. It smelled so good coming out of the oven, and the loaves were the prettiest
that I ever baked. I just had to try a nibble, and I was hooked. I now keep banana bread in the freezer
for a great breakfast snack. Hubbie never minds warm banana bread in the morning as he walks out the door
with his coffee!! It's a great way to start the day!
I like the nuts to be roughly chopped, so the slices of bread have the lovely nuts running through them. Obviously if you prefer not to add the nuts, or to chop finely, feel free to do as you please!!
Unusual size loaf pans can be purchased from:
http://www.bridgekitchenware.com
Catalog is $3.
|
Â
Â
Â
|
member logon
