Monday, September 17, 2012

Banana Bread

Banana Bread
    Fall is approaching and this is the perfect time to make bread.  Especially when it comes to banana bread.  This reminds me of my grandma baking.  She loved to make banana bread for my family every Saturday morning.

   What would even be more special about this banana bread is to add chocolate. Yum!

    As you can see half of the bread was already gone before I even got to take the full pic.  I plan to make some more bread, from apple, zucchini, and pumpkin. 
Banana Bread
    What's your favorite type of bread?

Banana Bread


2 cups unbleached all-purpose flour, plus more for dusting the pan
1/4 cup walnuts, chopped coarse
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp. salt
1 1/2 cups very ripe large bananas, mashed well
1/4 cup plain yogurt
2 large eggs room temperature, lightly beaten
6 tbsp. unsalted butter, melted and cooled
1 tsp. vanilla extract


1.  Preheat  oven to 350 degrees F.  grease bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2.  Spread walnuts on a baking sheet and toast until fragrant, 5 to 8 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 load 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.

Recipe adapted from Baking Illustrated


  1. That looks delicious! I love the smell of freshly baked bread, especially when it's spiced. I think my favorite would be a cinnamon swirl bread, it's so yummy with coffee in the morning!


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