We really enjoy banana bread in our house; I particulary enjoy a generous slice slathered with cream cheese and occasionally I pass it off for breakast ..... I blame my grandma and mother for this!
Banana Nut Bread - Adapted from
Cooking Light, September 2003
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain Greek yogurt
1 teaspoon vanilla extract
1 cup walnut halves and pieces
Cooking spray
Preheat oven to 350°.Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in walnuts. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Once completely cooled I like to wrap the banana bread in plastic wrap and wait to serve for a day or two, this really improves the texture. Of course getting your family to let it be could be a real challenge especially if they were around to smell it baking!