Thanks so much for sharing it and I am SO glad I finally tried it!

Alexa

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BANANA BREAD
Best Recipe Cook's Illustrated
Recipe Introduction
Here's the recipe I used for years at the deli. We made 10 loaves at a time, never had any that didn't sell. We did it with nuts and with out the nuts. Even after making thousands of loaves, I still love banana bread. It's best to use very, very ripe bananas. I draw the line when I see mold. I remember goofing once and adding twice the amount of butter, it was very rich that time, a little over the top.
You can use plain yogurt as the recipe calls for or buttermilk, but we often didn't have either so we very often used whole milk with a teaspoon of vinegar stirred into it. You couldn't tell the difference.
List of Ingredients

2 C unbleached AP flour
¾ C sugar
¾ tsp baking soda
½ tsp salt
1 C chopped walnuts (toasted if you have time)
3 very ripe bananas, mashed well
¼ C plain yogurt (buttermilk or sour milk works also as noted above)
2 large eggs, slightly beaten
6 Tabsp butter, melted and cooled
1 tsp vanilla
Recipe
Preheat oven to 350°. Grease and flour bread pan.
Whisk dry ingredients together in a large bowl, stir in walnuts.
In a medium bowl mix together bananas, yogurt, eggs, butter and vanilla.
Add wet ingredients to the dry, mixing gently with a spatula, just to combine, batter should look lumpy. You don't want to over mix. Scrape batter into loaf pan.
Bake about 55 minutes, until loaf is golden and a toothpick comes out almost clean. It can have a crumb or two, but you don't want wet showing on the toothpick.
Cool about 5 min., then turn out of pan to finish cooling on a wire rack.
Makes 1- 9" loaf.
Nancy

Nancy

Thanks

3/4 C sugar
3/4 tsp baking soda
1/2 tsp salt

L2C6, I hope your DS also enjoyed licking the spatula!
I'm glad the bread turned out.

Nancy

Thanks!
AM

I took a bite..very buttery very moist..Hubby likes it!

Because it's against my nature to actually follow a recipe, I made the following substitutions:

1/2 whole wheat pastry flour
1 c. Splenda and 1/2 C. brown sugar (I made a double recipe, BTW, not doubled the sweetener!!)
5 bananas total
I went with Terri's suggestion and used the whole (8T.) cube of butter. More butter couldn't be bad, right?
And I had some dry roasted pumpkin seeds that "needed using", so I subbed for the walnuts.

Still fantastic!

Thanks Nancy, this one's going in my keeper file!

Deanna

And sub in the WW Pastry Flour.

I don't use nuts in mine so it's a dense moist bread.

Thanks!

Sally

I made a double batch yesterday and subbed 1/2 WWPastry..just a touch darker loaf..but texture is the same.

I cut the BB thick, soak it in the egg/cream mixture, fry in butter, finish it in the oven.

I'll buy bananas on the next grocery store visit.....

Nancy

bumping!

Nancy

We usually make one that has whole bananas no yogurt and one less egg and use chocolate chunks (baking semi sweet).

Walnut quality is important as well - better if toasted with salt.