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 becuase 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 potassium) before you have to throw them away! So, here goes…
- 2 cups flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups 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 butter, melted in the m’wave. 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 your greased, non-stick loaf pan and bake for 50 minutes. 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 will be too dry.