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Banana Bread

Banana Bread


 INGREDIENTS 


2 cups (10 ounces) all-purpose flour
3/4 cup (5¼ ounces) sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups very ripe bananas, mashed well (See Recipe Notes below)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
2 large eggs
¼ cup whole or low-fat plain yogurt
1 teaspoon vanilla extract
½ cup (2 ozs) walnuts, toasted and chopped coarse (optional)

 DIRECTIONS 


  1. Adjust an oven rack to the lower-midd1e position and heat the oven to 350 degrees. Grease an 8 1/2 by 4 1/2-inch loaf pan.
  2. Whisk the flour, sugar, baking soda, and salt together in a large bowl. In a medium bowl, whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined. (Do not overmix) Fold in the walnuts, if using. The batter will look thick and chunky.
  3. Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean with just a few crumbs attached, about 55 minutes. rotating the pan halfway through baking.
  4. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.


Makes 1 loaf


Banana Bread
Recipe Notes
Banana Bread
January 28, 2019
How to Over-Ripen Bananas

The abundance of natural sugars in overripe bananas is the secret to big flavor and serious moisture in baked goods. Yellow bananas don't have as much sweet flavor and will remain starchy even after baking. If you have no "ripened' bananas, try the following:

Before peeling and mashing, put them on a baking sheet and bake in oven for 15 minutes. The skins will turn black but the flesh will turn brown, soft, and sweet.

More Banana Flavor

For more banana flavor, you need to reduce the liquid from the bananas. Do this by zapping your bananas in the microwave, then draining the liquid from the fruit. Reduce the liquid down to about a quarter of the original measurement by simmering in small pan. Now measure 1 1/2 cups of the banana and the reduced liquid and add to recipe. This gives the bread an intense fruity banana flavor.

Nutrition Information
Banana Bread
Serving Size:
Amount Per Serving
Calories 2558.00
Calories from Fat 711.00
Total Fat
78.9g
Saturated Fat
45.4g
Trans Fat
0.0g
Cholesterol
611.3mg
Sodium
2299.0mg
Total Carbohydrate
422.3g
Dietary Fiber
15.8g
Sugars
196.2g
Protein
43.6g
Vitamin A 65%
Vitamin C 50%
Calcium 20%
Iron 77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

* Cut amount of salt in half to reduce sodium to 1717.8mg
Change serving size to get new nutritional values
Serving Size: 
 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon