America's Test Kitchen Banana Bread

Sometimes finding the perfect recipe for those common baked goods can be harder than you'd think. With so many choices, it's hard to know the real winners. I love America's Test Kitchen, and how they explain everything and show how different methods produce different results. This recipe was super easy, and delicious. Want to know something else that's great? I actually forgot to put the butter in mine and it still came out delicious! So, there's the low fat version...hahah =)

Makes 1 loaf

INGREDIENTS

2 cups unbleached all-purpose flour
¾ cup sugar
¾ teaspoon baking soda
½ teaspoon table salt
3 very ripe bananas, mashed (about 1½ cups)
¼ cup plain yogurt
2 large eggs, lightly beaten
6 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1¼ cup walnuts, toasted and chopped coarse (we left these out)

DIRECTIONS

Adjust a rack to the lower-middle position of the oven and heat the oven to 350 degrees. Grease and flour a 9-by-5-inch loaf pan; set aside.

Whisk together the flour, sugar, baking soda and salt together in a large bowl; set aside.

Mix the mashed bananas, yogurt, eggs, butter, and vanilla together 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. Fold in the walnuts. Scrape the batter into the prepared loaf pan and smooth the surface with the spatula.

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.

Cheers to my brother, who was the recipient of this naner bread for fixing my brakes =)