Banana Bread

This recipe was in my new cookbook called The America's Test Kitchen Cookbook.  The bread is moist and flavorful, using "very ripe bananas".  I didn't have all the exact ingredients but used what I had on hand.  The changes I made didn't effect the quality of the bread and our family loved it.  I hope you enjoy it as much as we did.  The recipe below is as it appears in the cookbook.


2c. flour
3/4 c. sugar
3/4 c. baking soda
1/2 tsp. salt
3 very ripe bananas, mashed well (1 1/2 cups)
6 T.  butter, melted and cooled
2 large eggs, lightly beaten
1/4 c. plain yogurt
1 tsp. vanilla extract
1 1/4 c. walnuts, toasted and chopped coarse, optional


1.  Pre-heat oven to 350 degrees and generously coat your loaf pan with vegetable oil spray.

2.  Whisk the flour, sugar, baking soda and salt together in a large bowl.  Whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together in a separate bowl.  Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined.  Fold in the nuts if using.  Do not over mix; the batter will look thick and chunky.


3.  Scrape the batter into the prepared pan and smooth the top.  bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes.


4.  Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.  (We couldn't wait that long to take our first tastes.  It was wonderful!)