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. 

    What's your favorite type of bread?

Banana Bread

Ingredients

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

Directions

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