In this never ending Ohio winter the smell of banana bread baking in the house warmed me right up. Eating it in some cozy pajamas was even more comforting. Though I let the bananas get very ripe, I like to roast them to bring out more of their natural sweetness, this means I can use less sugar in the batter. The bananas also become very soft, along with tangy yogurt the bread stays very moist. Adding chocolate brings some decadence and toasted walnuts add great texture.
Banana bread is simple to make, you can make it before dinner and enjoy it for dessert, or let the kids help on a lazy Saturday afternoon. It makes a tasty breakfast treat or a fulfilling snack. My favorite way to enjoy it is warmed in the microwave a few seconds and slathered with whipped cream cheese. Whether it be -10 or 80 F where you live, I hope this banana bread will make your house smell cozy and delicious very soon, enjoy!
Recipe from Cook's Illustrated March 1998.
Step 1: Gather Ingredients
2 cups unbleached all-purpose flour
10 tablespoons granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups toasted walnuts, chopped coarse (about 1 cup)
2 1/2 ounces bittersweet chocolate, a heaping 1/2 cup, grated (I used Ghiradelli milk chocolate chips)
3 very ripe bananas, soft, darkly speckled
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract