Just Baking

I’m NOT a baker, so this is so odd for me to be posting a recipe in a place called Just Baking. However like any home cook, I have a KitchenAid mixer, Artisan Style. So when you have to tools, you have to use them from time to time. Banana bread has become my sole, signature baked good. From here, its all down hill.

My kids are 3 years and 19 months. They love bananas, but sometimes they ripen faster than the kids get them eaten. Once I have a few over ripened bananas, its time to break out the bread pan. The recipe I use is from the America’s Test Kitchen Family Cookbook. A wonderful book, but that is another article for another time. The yogurt is the surprise ingredient that makes this a special recipe. I follow the recipe to the letter, but sometimes add a few chocolate chips in replace for some of the nuts. The following makes a 9 inch loaf. Prep time is 10 minutes and 55 minutes cook time.

2 C AP Flour
3/4 C Sugar
3/4 t baking soda
1/2 t salt
3 very ripe bananas
6 T unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 C plain yogurt
1 t vanilla extract
1 1/4 C walnuts, toasted & chopped (optional)

1. Preheat oven at 350 and adjust rack to lower-middle position. Coat your pan with cooking spray. I use the special spray for baking.
2. Sift dry ingredients together and set aside. In another bowl, mash bananas with butter, eggs, yogurt and vanilla. Gently fold the wet into the dry until mixed, then add walnuts or optional chocolate chips. Don’t overmix as the batter should look lumpy and coarse.
3. Pour batter into the pan and bake until golden brown, about 55 minutes. Let cool for several minutes in the pan and then move to a wire rack for another hour to cool.

TIP: When you have more over ripe bananas than you plan to use right away, you can store them in the freezer.  It is easier to remove them from their skins while they are still thawed.  Frozen bananas work well in smoothies.