Banana Bread

I have a loaf of banana bread baking as I type. I just have to share the recipe. I won't share the bread!! It smells so good! This recipe is from my favorite cookbook The America's Test Kitchen Family Cookbook. America's Test Kitchen is a great series on PBS. Check it out if you can. I've tried lots of banana breads, but this one rocks.

Banana Bread

2 c. all-purpose flour
3/4 c. sugar
3/4 tsp. baking soda
1/2 tsp. salt
3 very ripe bananas, mashed well
6 Tbl. unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 plain yogurt, not the fat free Splenda flavored junk (I have also used vanilla flavored which worked fine)
1 tsp. vanilla extract (please not imitation vanilla, but it will do)
1 1/4 c. toasted walnuts, chopped course (optional)

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Generously coat a 9x5 loaf pan with non stick spray.

Whisk together the flour, sugar, baking soda, and salt in a large bowl. Whisk together the mashed bananas, melted butter, eggs, yogurt, and vanilla in a separate bowl. Gently fold the banana mixture into the dry ingredients with a rubber spatula until just combined. Do not overmix.

Scrape batter into prepared loaf pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs, about 55 minutes. Tent the top with foil if it starts to get too brown.

Let the loaf cool in the pan for about 10 minutes then unmold it and let it cool on a wire rack for an hour. You won't be able to wait that long to eat it, but it really gets better the longer it sits.