ezRecipe-Zee: Cooking Recipe: How to make Banana Bread

Banana Bread

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Date Added:	February 29, 2008
Calories:	2337
Serves:	0
Prep. Time:	0:00
Category:	Breads / Rolls, Breakfast / Brunch

Ingredients:

2     cups          unbleached all-purpose flour
                    more for dusting the pan
1 1/4 cups          walnuts
3/4   cup           sugar
3/4   teaspoon      baking soda
1/2   teaspoon      salt
3     large         ripe
                    speckled bananas, mashed well
                    = (about 1 1/2 cups)
1/4   cup           plain yogurt
2     large         eggs
3/4   stick         unsalted butter
1     teaspoon      vanilla extract

Directions: one line for each direction. When saved the lines will be numbered.

Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess.
Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.
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 loaf pan.
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. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
This recipe yields one 9-inch loaf.
Comments: Overripe bananas on the kitchen counter are an excellent excuse to make banana bread. However, many banana breads are flat, gritty, or heavy. Worse, some loaves taste only remotely of bananas. Good banana bread is soft and tender with plenty of banana flavor and crunchy toasted walnuts. It should be moist and light, something so delicious that you look forward to the bananas on the counter turning soft and mushy.
For best results, be sure to use a loaf pan that measures 9 inches long, 5 inches across, and 3 inches deep.

Rating: ()

Added On: February 29, 2008

* "Baking Illustrated" by the Editors of Cook's Illustrated Magazine