Banana Bread

Greg can be a bit fussy about his bananas. Once they have a speck of brown on them or even no green, they are no good in his book. I try to jump in and eat up any ripe ones, but more often then not, I miss my window and we have an excuse to make banana bread.

I've used this Cook Illustrated recipe a few times now and really like it.  It doesn't use too much butter but stays moist with the addition of yogurt.

Tip - If you have over ripe bananas but no time to make banana bread, peel them and put them in the freezer until you are ready to bake up some fresh bread.

INGREDIENTS

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

INSTRUCTIONS

1. 1. Adjust oven rack to lower middle position and heat oven to 350 degrees. 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. Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom. Combine first five ingredients together in large bowl; set aside.

2. 2. 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.