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Shirley Bonazzo's Banana-Nut Bread




Source of Recipe


Buddy Cookbook


List of Ingredients




2 Cups All-Purpose Flour
3/4 Cup Sugar
3/4 Teaspoon Baking SODA
1/2 Teaspoon Salt
1-1/4 Cups toasted Walnuts, chopped coarsely (about 1 cup)
2 Large Eggs (beaten lightly)
6 Tablespoons Butter (melted and cooled)
1/4 Cup plain Yogurt
3 Very ripe, soft, darkly speckled large Bananas, mashed well (about 1-1/2 cups)
1 Teaspoon pure Vanilla Extract


Recipe



Heat oven to 350 degrees. Place oven rack to lower middle position.

Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside.

Combine first five ingredients (flour, sugar, baking soda, salt, and walnuts) together in large bowl, set aside.

Mix mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky.

Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Note: To toast walnuts, preheat oven to 350 degrees and toast walnuts for 8 minutes. I have substituted toasted pecans for the walnuts and this tastes great.