Brown Bananas??? Do the ripe thing!
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| Dont throw me away! |
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| Turn me into this! |
Sometimes my blogs come from a place of creativity, but
there are times when they come from necessity.
Today is a necessity day… Sitting
in my fruit bowl were three lonely brown bananas who thought they were destined
for the trash. Not on my watch! It’s bread time!
My idea of good banana bread is a moist, dense, full flavor cake. In the spirit of full disclosure, I do something a little different with my bananas though, they are not mashed up into a baby food consistency. I prefer them lighty mashed so that chunks of banana still remain. This provides sweet little morsels of
goodness throughout the bread.
Yummmm I also toast the walnuts
before adding them to the batter to provide a deeper nutty flavor.
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| Parchment paper handles mean no stick and easy to take out of pan! |
Makes 1 loaf
INGREDIENTS
2 cups unbleached all-purpose flour
¾ cup sugar
¾ teaspoon baking
soda
½ teaspoon table salt
3 very ripe bananas,
coursely mashed (about 1½ cups)
¼ cup plain yogurt
2 large eggs, lightly
beaten
6 tablespoons
unsalted butter, melted and cooled
1 teaspoon pure
vanilla extract
1¼ cup toasted walnuts,
toasted and chopped coarse (optional)
Adjust a rack to the lower-middle position of the oven and
heat the oven to 350 degrees. Spray a 9-by-5-inch loaf pan with none stick cake spray then set in the parchment paper; set
aside.
Whisk together the flour, sugar, baking soda and salt
together in a large bowl; set aside.
Mix the lightly mashed bananas, yogurt, eggs, butter, and vanilla
together 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. Fold in the toasted walnuts. Scrape the batter into the
prepared loaf pan and smooth the surface with the spatula.
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 pick up by parchment paper handles and transfer to a wire rack. Serve warm or at room temperature.
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