Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 1 : 35 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- 2 cups unbleached all-purpose flour, plus more for dusting the pan
- 1 1/4 cups walnuts, coarsely chopped
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups overripe bananas, mashed well (3-4 bananas depending on size)
- 1/4 cup plain yogurt
- 2 large eggs, lightly beaten
- 3 ounces (3/4 stick) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Preparation
Position oven rack to the lower-middle position and heat oven to 350 degrees F. Grease bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out excess flour.
Spread walnuts evenly on a baking sheet and toast until fragrant, about 5-10 minutes. Set aside to cool.
In a large bowl, whisk together the flour, sugar, baking soda, salt, and walnuts. Set aside until needed. In a medium bowl, using a wooden spoon, mix together the mashed bananas, yogurt, eggs, butter, and vanilla. Lightly fold the banana mixture into the dry ingredients with a spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan. Bake at 350 degrees for 55-60 minutes or until loaf is golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
This recipe makes one 9-inch loaf.
