I had a couple of *very* ripe bananas lying around and a recipe I wanted to try.

Banana bread turned out delicious. Really nothing special, but it is so tasty with very ripe bananas. Be gentle with mixing of the flour. Just enough to incorporate.

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.

I’ve begun to use a scale to weigh out dry (and sometimes wet, yogurt in this case) ingredients, so gram weights included. I skipped the walnuts this time.

Makes one 9-inch loaf
2 cups (200g) unbleached all-purpose flour
3/4 cup (143g) granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups (115g) toasted walnuts , chopped coarse (about 1 cup)
3 very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4 cup (63g) plain yogurt
2 large eggs , beaten lightly
6 tablespoons (88g) unsalted 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.

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