Morning Glory Banana Nut Bread

I’ve never been a baker. In fact, I’m still struggling with certain recipes like cookies and cakes made from scratch. I follow the recipe to a T and they still don’t come out right.  I will get it right one of these days….. this challenge motivates me to get better and master the oven! Watch out because I may just become a version of Martha Stewart! a Latina version that is lol! 
Banana Bread is THE one recipe I know will come out right no matter what! It’s so amazingly delicious and so so easy to make! Can you believe it only takes 10 minutes prep time? No messy clean ups either.
There’s nothing better than waking up early and enjoying a slice (or two!) fresh from the oven with a cup of joe.  I love the feeling afterwards knowing I have an entire day ahead of me and this just sets the perfect tone.  Ahhhh!

Banana Nut Bread

P I N_______I M A G E

Makes one 9-inch loaf
Prep time: 10 minutes
Cooking time: 55 minutes plus cooling time
Ingredients
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed well (1 1/2 cups) 
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt (I like to use non fat plain Voskos)
1 teaspoon vanilla extract
1 cups walnuts, chopped coarse
Method:
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Generously coat a 9 by 5-inch loaf pan with cooking spray. 
Whisk the flour, sugar, baking soda, and salt together in a large bowl. 
Whisk the mashed bananas, melted butter, eggs, yogurt and vanilla together in a separate bowl. Gently fold the banana mixture with a rubber spatula until just combined. Fold the nuts (if using). 
Do not oevermix; the batter will look thick and chunky. 
Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes. 
Let the loaf cool in the pan for 10 minutes before un-molding onto a wire rack to continue cooling. 

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  • 07/15/2012 - 5:54 am

    Ramiro Kimoto - I will try this recipe very soon!ReplyCancel

  • 07/16/2012 - 11:18 am

    Angie's Recipes - Quick, easy to prepared and it’s DELICIOUS!ReplyCancel

  • 07/19/2012 - 6:31 pm

    Andrea from Raising Peanut - Hi Anna,

    I just found your banana bread recipe on Tastespotting. I noticed two old, ripe bananas on my kitchen counter today and went to TS to see if I could find a recipe for only 2 bananas. Among all the recipes, I found yours. Healthy appeals to me. While I am short one banana, I added apple sauce to the batter. I’m hoping that will be a nice substitute, since you mentioned the recipe is forgiving.

    The banana “bread” is in the oven as I type this, so I’ll check back later to give you the results. I may even post the recipe on my own blog!

    I went back to your recipe and noticed that you have JUST posted this recipe only days ago! How lucky am I to have found it so soon! :)

    I too am a single mother, altho I only have ONE boy and he’s just 4. So I have a ways to go before he sets off for college.

    Please stop by my blog if you like. I have some great recipes there as well. Mostly the blog is an online journal. I love photography too, altho I just started a couple years back and am learning as I go.

    I hope we can keep in touch! Your blog seems very appealing! I’d like to get to the gym. I’m currently 25 lbs over what I want to be!

    Take care!

    AndreaReplyCancel

  • 07/19/2012 - 8:00 pm

    Andrea from Raising Peanut - Hello again! OMG! The bread turned out amazing! Thank you! Now I just have to find a way to use less of the butter. Because, I can eat that whole loaf in a day! :) I’m kidding…. sort of.

    Thanks again!ReplyCancel

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