So we've been all about this banana bread lately. It's so good. One of our favorite wedding gifts has definitely been The New Best Recipe. We've gotten some amazing recipes from this book, and it's fun to read about how the cooks ended up with the ones they chose. They tell you about their experiments and stuff. Pretty cool.
Anyway, this is the banana bread recipe that we've been making lately. I use Oikos fat free plain yogurt, and it makes the bread a little denser and moister and wonderful. We also haven't used nuts because 1) they're expensive and 2) Chad doesn't like them anyway. So it's a win-win. But I'm sure it would be fantastic.
Ingredients:
2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
10 tablespoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, sot, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Heaping 1/2 cup bittersweet chocolate chips (plus a little more if you're like us)
Instructions:
1. Adjust an oven rack to the lower-middle position and heat the oven to 350. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk the flour, sugar, baking soda, salt, walnuts, and chocolate 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 fol 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 loaf 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 a room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
Some variations we've done:
We use a smaller pan (4.5 x 8.5" because it's what we have), and we leave the oven rack in the middle spot. In our oven at least, that keeps the crust from getting too crunchy, but it also means that we have to cook the bread for another ten minutes before it's done. And melt the butter before you do anything else. I always forget and then I've got to wait around for it to cool.
And speaking of measuring spoons, are these not adorable? And I'll take these too.
Anyway, enjoy!
Anyway, this is the banana bread recipe that we've been making lately. I use Oikos fat free plain yogurt, and it makes the bread a little denser and moister and wonderful. We also haven't used nuts because 1) they're expensive and 2) Chad doesn't like them anyway. So it's a win-win. But I'm sure it would be fantastic.
Ingredients:
2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
10 tablespoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, sot, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
Heaping 1/2 cup bittersweet chocolate chips (plus a little more if you're like us)
Instructions:
1. Adjust an oven rack to the lower-middle position and heat the oven to 350. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk the flour, sugar, baking soda, salt, walnuts, and chocolate 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 fol 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 loaf 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 a room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
Some variations we've done:
We use a smaller pan (4.5 x 8.5" because it's what we have), and we leave the oven rack in the middle spot. In our oven at least, that keeps the crust from getting too crunchy, but it also means that we have to cook the bread for another ten minutes before it's done. And melt the butter before you do anything else. I always forget and then I've got to wait around for it to cool.
And speaking of measuring spoons, are these not adorable? And I'll take these too.
Anyway, enjoy!
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