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.
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