Banana Bread

Banana bread seems like it would be a pretty simple, fail-proof thing.  But for some reason, I have never been able to get it just right.  I have tried using butter, milk, buttermilk, sour cream...you name it.  But I always got a bread that was heavy, flat, or greasy or even too light.   I think I finally found a good recipe.  The secret ingredient?  Plain yogurt.

I knew I wanted walnuts in it, but I opted to leave out any other extras like chocolate or cinnamon.  I like most of my food pretty straight forward, and unaldulterated. 

The key for this recipe is to not overmix.  The batter will be lumpy and that is what you want.  Gently fold the wet ingredients into the dry...don't stir!   Also, you want to hand mash the bananas well with a fork or potato masher.  And make sure those bananas are very ripe.  Brown and speckled is a good thing here.

Banana Bread
from The New Best Recipes

2 cups (10 ounces) unbleached all-purpose flour
1 1/4 cups walnuts, chopped coarse
3/4 cup (5 1/4 ounces sugar)
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 teaspoon vanilla extract

Adjust an oven rack to the lower-middle position and heat teh oven to 350 degrees.  Grease the bottom and sides of a 9 by 5 inch loaf pan; dust with flour and tap out the excess
Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes.  Set aside to cool.
Whisk the flour, sugar, baking soda, salt, kand walnuts together in a large bowl; set aside.
Mix the mashed bananas, yogurt, eggs, butter, and vanilla 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.  Scrape batter into the loaf pan.
Bake until the loaf is golden brown and a thoothpick 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 temp.

The wet ingredients

Fold the wet into the dry