recipelink.com Chat Room Recipe Swap - 2001-08-12
From: Lori.NY

Banana Bread

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 butter, melted and cooled
1 teaspoon pure vanilla extract
2 cups (280 grams) all-purpose flour
3/4 cup (150 grams) sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups toasted walnuts, chopped coarse (about 1 cup)

Heat oven to 350 degrees. Place oven rack to lower middle position. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9 by 5 by 3-inch loaf pan; set aside. Combine first five ingredients together in large bowl, set aside.

Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Note: To toast walnuts, preheat oven to 350 degrees and toast walnuts for 8 minutes. I have substituted toasted pecans for the walnuts and this tastes great.