i often receive those recipe chain emails that request me to whip a recipe off the top of my head to a stranger.
i've never participated. i'm completely intimidated by them. i over think it. and under think it. suddenly my palms are sweaty and i can't recall a recipe off the top of my head. so i do nothing.
this time i have something. a small offering and an apology to all who have ever sent me an email like that and i dropped the ball.
i make banana bread often in our house. about once a week. aaron is picky about the condition of his bananas and unless he eats roughly 5 in 2 days, they're suddenly past his prime and on the fast track to bread.
'banana bread?' you say. i can hear your sigh. you already have 5 of these recipes. they're everywhere, right? but, wait. this recipe is different. it's from my beloved
baking illustrated. and it's the first recipe in the book. super special. delicious. easy. and, i have made it so many times that i can proudly recite it from the top of my head.
banana bread1 1/4 C roughly chopped walnuts (not walnuts, chopped. big difference)
2 C flour
3/4 C sugar
3/4 t baking soda
1/4 t salt
3 ripe bananas, mashed well
2 eggs, lightly beaten
1/4 C plain yogurt (i use non-fat)
6 T melted butter, cooled
1 t vanilla
*heat oven to 350.
*spread chopped walnuts on a rimmed baking sheet and bake in oven for 5-10 minutes. once they start to brown and you can smell em, they're done. let cool.
*while the walnuts are roasting, melt the butter. put in the fridge to cool.
*wisk flour, sugar, baking soda, salt and walnuts in a large bowl.
*with a wooden spoon or spatula, mix bananas, eggs, yogurt, cooled butter and vanilla.
*gently add the wet to the dry and mix until just combined.
*butter and flour your pan(s). the recipe calls for a 9 in loaf pan, but i've also used 3 minis just fine. i used a pastry brush to get all the left over goodness from the butter bowl to grease my pans.
*bake at 350 for 55-60 mins. i find this bread to be very moist so i turn the temperature down just a bit (330 ish?) about 40 mins through so the tops don't brown too much.
*let rest in the pan for
five minutes then turn onto cooling racks. (i was greedy once and didn't let it rest. suddenly i had 2 loves. top half in my hands, bottom half in the pan. not cool.)
not much beats the taste of this bread with a bit of butter while still warm. i love giving the minis as gifts or eating a whole one while standing at the kitchen counter. your call.
enjoy!!