The best thing about banana bread may be what a great way it is to use up over-ripe bananas. Try this recipe even if you don’t have that problem.
I’ve tried several banana bread recipes over the years including a great one learned from my sister-in-law (a legendary cook) that was my favorite until I tried this recipe. I like it because when it first comes out of the oven, it’s moist enough and if your oven cooperates, you get a nice crustiness on the outside and a full-cooked bread all the way through. But the important thing is to use up those bananas (and get the potassium) before you have to throw them away! So, here goes…
The dry…sift and mix together
- 2 cups flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped, toasted walnuts or pecans (in a frying pan for about 5 minutes on medium heat)
- 3 very ripe bananas, mashed with a fork, but not beaten to a pulp!
- 1/4 cup plain yogurt
- 2 eggs
- 6 tablespoons salted butter, melted in the m’wave. One minute on High should do it. Let it cool for 5 minutes before adding
Thoroughly mix the dry stuff and the wet stuff in separate bowls, then fold together until you can’t see dry stuff any more, but no longer.
Pour into a buttered, non-stick loaf pan and bake at 350° for 50 minutes. The center will still be gooey. Lower oven temp to 300º and bake 10 minutes more. Do the tooth pick test to see if it’s done. If not, give it another 5 minutes, and try again. Don’t bake any longer than needed to get a dry toothpick, or it may be too dry. Remove from oven, invert onto cookie rack to let the air in underneath the loaf. Wait 30 minutes or so, and dig in. I love whipped cream cheese spread on the bread. The Queen likes butter. Enjoy!