Sorry it has been kind of dead here lately. Food has been kinda hard for me lately, both the eating and the energy to actually make something, which is a tragic occurrence. But it's the truth. I've been living off of goldfish crackers, potatoes, and toast lately. I promise to try and be better, though! I feel my husband is close to a revolt.
BUT, lo and behold, I had some bananas that were screaming to be used, and banana bread just happens to be something my little grape will let me eat! Which is good news, because this banana bread is awesome. It tastes great, and is so easy to make! A couple bowls, a spatula, and a pan. Bada bing!
The America's Test Kitchen Family Cookbook
2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe bananas, mashed well
6 tablespoons butter, melted and cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt or sour cream
1 tsp vanilla extract
1 1/4 cup walnuts, toasted and chopped course (optional, but highly recommended!)
Preheat oven to 350 Degrees.
Generally coat a loaf pan with veggie spray.
Whisk flour, sugar, baking soda, and salt together in a large bowl.
Whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together in a separate bowl.
Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined.
Fold in the nuts (if using).
Do not over mix! The batter will be thick and lumpy.
Scrape the batter into the prepared loaf pan and smooth the top.
Bake until golden brown, about 55 minutes.
Let the loaf cool in the pan for 10 minutes before un-molding onto a wire rack to cool for one hour. If it makes it that long.