Bread diary - Banana bread

This banana bread is my new go-to banana bread recipe! I've dabbled with a few banana muffin recipes before (see here and here) but this blew them out of the water. This banana bread is really tasty and if you eat it right out of the oven then there might not be any for later.

The first time we made the recipe I baked them in silicone mini loaf pans. But the cats have since gnawed on the silicone mold and I'm back to using aluminum pans. I knew making two large loaves would be too much for us so I decided to slice all the loaves up and freeze them in individual slices. Now we'll have yummy banana bread for breakfasts when we need something quick!

Recipe may be doubled for two loaves!
Banana Bread inspiration from Cook's Illustrated New Best Recipe

2 cups unbleached all-purpose flour
1 1/4 cups pecans, coarsely chopped
3/4 cup sugar
3/4 tsp baking soda
3 very ripe bananas, mashed well (~1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tbsp unsalted butter, melted and cooled
1 tsp vanilla

   Adjust an oven rack to the lower-middle position and preheat the oven to 350F. Grease the bottom and sides of a 9x5 loaf pan; dust with flour and tap out the excess.
   Whisk the flour, sugar, baking soda, salt, and pecans 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 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 and then transfer to a wire rack.

Breakfast of champions - banana bread, eggs and bacon, strawberries
Served to Patrick before his road trip to a bachelor weekend

It's Always Caturday
Dupree taking over Patrick's side of the bed

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