Banana Bread

Banana Bread

from Baking Illustrated

2 cups unbleached all-purpose flour, plus more for dusting the pan

1 ¼ cups walnuts, chopped coarse

¾ cup sugar

¾ tsp baking soda

½ tsp salt

3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 ½ cups)

¼ cup plain yogurt

2 large eggs, beaten lightly

6 Tbsp unsalted butter, melted and cooled

1 tsp vanilla extract

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9x5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5-10 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.
6. The bread can be wrapped in plastic wrap and stored at room temperature for up to 3 days.

This is my favorite banana bread recipe. Best I've ever tried. I like it with or without the nuts.