Bakery — Banana Bread from Cook’s Illustrated by dvdlee

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Bakery -- Banana Bread from Cook's Illustrated
Submitted by dvdlee on August 27, 2004 at 9:48 am

DESCRIPTION
Bakery -- Banana Bread from Cook's Illustrated

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This is my favorite recipe for banana bread. Tasty and the yogurt adds just the right touch (and is lower in fat too!) I have never made the variations listed.

While this is a 'member only' recipe on the Cook's Illustrated Web Site, they also provide a link where you can email the recipe to a friend. So, I'm posting this here for my own benefit and for all my 'friends' on the Circle.

P.S. -- I really like having access to the online Cook's Illustrated Web Site. It means I don't have to hunt through years of magazines to find that 'one' recipe I want to make. Plus its fun to browse. AND if you are a new subscriber -- this means you have full access to ALL of the past issues/recipes! (A commercial for a paid site to keep my ethics pure!)

Makes one 9-inch loaf

Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom.

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 coarse (about 1 cup)
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons butter, melted and cooled
1 teaspoon vanilla extract

1. Adjust oven rack to lower middle position and heat oven to 350 degrees. 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 together in large bowl; set aside.

2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in 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.

BANANA-CHOCOLATE BREAD

Follow recipe for The Best Banana Bread, reducing sugar to 10 tablespoons and mixing 2 1/2 ounces grated bittersweet chocolate (a heaping 1/2 cup) into dry ingredients.

BANANA-COCONUT BREAD WITH MACADAMIA NUTS

Adjust oven rack to middle position and heat oven to 350 degrees. Toast 1/2 cup flaked, sweetened coconut and 1 cup chopped macadamia nuts on small cookie sheet, stirring every 2 minutes, until golden brown, about 6 minutes. Follow recipe for the Best Banana Bread, substituting toasted macadamias and coconut for walnuts.

ORANGE-SPICE BANANA BREAD

Follow recipe for The Best Banana Bread, adding 1 teaspoon ground cinnamon, 1/4 teaspoon grated nutmeg, and 2 tablespoons grated orange zest to dry ingredients.

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• This topic was modified 8 years, 4 months ago by rottiedogs.
• This topic was modified 8 years, 4 months ago by rottiedogs.

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