Ingredients
- 10 ounces all-purpose flour
- 1 ¼ cups walnuts, chopped coarse
- 5 ¼ ounces sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 3 bananas, very ripe, soft, darkly speckled mashed well
- ¼ cup plain yogurt
- 2 eggs, beaten lightly
- 6 tablespoons unsalted butter, (3/4 stick), melted and cooled
- 1 teaspoon vanilla extract
Directions
1. 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.
2. Spread 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, and walnuts together in a bowl; set aside.
4. 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.
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 at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days).
Calories: 350
Cholesterol: 60 mg
Fat: 16 g
Saturated Fat: 6 g
Banana Bread. To import, drag image to your MacGourmet recipe box.
