Banana Bread by Cyndiok

[S_Wirth]

Banana Bread

This is a great, moist banana bread that and your family will really enjoy. You will want to wait until the bananas are covered with brown spots to ensure that they are really sweet.

Banana Bread
from Cook’s Illustrated Magazine

Makes one 9-inch loaf

For best results, be sure to use a loaf pan that measures 9 inches long, 5 inches across, and 3 inches deep.

INGREDIENTS

2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
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
3/4 stick unsalted butter, melted and cooled
1 teaspoon vanilla extract

1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F
(175°C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with
flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes.
Set aside to cool.
3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl;
set aside.
4. 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.
5. 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.)

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