Let the baking begin.

Fall means baking!   I made a loaf of banana bread this morning.  Yumm!

I used a variation on a recipe from Monte’s America’s Test Kitchen cookbook.

Banana Bread

2 cups all purpose flour, sifted
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe bananas, mashed well
1/4 c plain yogurt
2 large eggs, lightly beaten
6 T unsalted butter, melted and cooled
1 tsp vanilla extract
1 1/4 c pecans, chopped coarse and toasted

Preheat oven to 350 degrees.  Toast pecans on baking sheet in oven while preheating, 5-10 mins.

Combine flour, sugar, baking soda and salt in large bowl.

In separate bowl, mash bananas with hand masher, then add yogurt, eggs, melted butter and vanilla and stir by hand to mix.

Fold banana mixture into dry ingredients with spatula until just combined.   Fold in pecans.  Turn into greased and floured 9 1/2″ loaf pan and smooth.

Bake at 350 degrees for 55 minutes.  Then test for doneness with toothpick.  If still too moist inside, put back in for 5 minutes and try again.   When done, cool in pan for 5 mins and then turn out onto wire rack.

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