BANANA BREAD
Best Recipe Cook's Illustrated
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.

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

She went to Fla. for the winter.
I will phone her and see if I could get the Recipe.

LOU

Alexa

seagrass