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A lighter textured, more flavorful version of the old classic. 2 cups unbleached flour
1 1/4 cup walnuts, chopped coarse
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
2 very ripe bananas (about 1 cup mashed)
1/2 cup plain yogurt
2 large eggs, beaten slightly
6 TBSP unsalted butter, melted and cooled
1 tsp vanilla extract Position oven rack in center of oven and preheat to 350 degrees. Grease and flour 9x5" loaf pan.
Spread walnuts on a baking sheet and toast until fragrant, 5-10 minutes. Cool. In a large bowl whisk the flour, sugar, baking soda, salt and walnuts. Set aside. In a medium bowl mix the mashed bananas, yogurt, eggs, butter and vanilla with a spoon. Lightly fold the banana mixture into the flour mixture with a spatula until just combined and the batter looks thick and chunky. Scrape the batter into prepared loaf pan.
Bake until loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. (45 minutes if using 2 smaller pans.) Serve warm or at room temperature. (Store at room temp wrapped in plastic up to 3 days.) Total cooking/preparation time: Moderate
Servings: 1 loaf
Cookbook Section: Breads / ID: 217
Print version | 
