|Photo Credit: Katie Pedrick grumpywhenhungry.blogspot.com|
Last time I went to the grocery store I went a little crazy in the fruit and vegetable section. What can I say? I love produce!
Unfortunately that means I had 8 peaches, 8 plums, a pile of veggies, and 4 bananas that had not been assigned a destination a week later. All the fruit went into a cobbler (photos coming soon) and the veggies went into a stew... this left only a few humble bananas still needing a resting place.
I usually make banana muffins with ripe bananas since they're individually sized but was tired of the same old recipe. Magically, my sister also had leftover bananas and just posted a recipe for a delicious bread! I love the yogurt in this recipe since it adds moisture and gives the bread a fuller flavor.
Next time - banana cake or my favorite banana pudding!
***Katie's Banana Bread Recipe***
2C unbleached all-purpose flour (plus more for dusting the pan)
3/4 C sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe, soft, darkly speckled large bananas mashed well (about 1 1/2 cups)
1/4 C plain yogurt
2 large eggs beaten lightly
6 tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
1) Heat oven to 350. Grease bottom and sides of a 9x5 inch loaf pan and dust with flour, tapping out excess
2) Whisk flour, sugar, baking soda, and salt together in a large bowl, set aside
3) Mix the mashed bananas, yogurt, eggs, butter, and vanilla in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
4) Bake until 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.
-recipe adapted from Baking Illustrated by the editor's of Cook's Illustrated Magazine-