One of my earliest childhood memories is of my mother's delicious banana bread. Today, I look forward to bananas turning soft and mushy on the counter just so that I have an excuse to make her recipe and relive a little joy of the past. This is a great banana bread that is soft and tender, has loads of banana flavor and crunchy toasted walnuts. My mom used plain yogurt in a lot of her baking, especially in her quick breads. I believe it is the addition of yogurt that makes her banana bread so moist and light.
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.
For best results, be sure to use a loaf pan that measures 9 inches long, 5 inches across, and 3 inches deep.
For the most pronounced flavor, use very ripe, plump bananas that give when gently pressed, with a skin color that ranges from yellow with an abundance of brown and black speckles to almost completely blackened. The longer they sit the more sugar content they will have and a richer taste will be provided. If you have very ripe bananas but are unable to make banana bread right away, peel and freeze them until ready to use.
My mother taught me to toast nuts (to crisp and bring out their essential oils) prior to adding them into batters...raw nuts are steamed in the batter as it cooks, ending up soft and flavorless, toasted nuts are also steamed but retain much of their crunchiness and intensified nutty flovor.
Banana bread is like all quick breads and muffins...It doesn't like beating. Once you begin to add the dry ingredients, stir, but do not beat. Stir only enough to blend. The texture will reward you.
The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 12|
|Calories from Fat: 132 (29%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 50.5mg||16 %|
|Sodium 94.3mg||3 %|
|Potassium 232mg||6 %|
|Total Carbohydrate 74.2g||22 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 71.5g|
|Protein 8.6g||12 %|
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Calories per serving: 452
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