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
Makes one 9-inch loaf
Prep time: 10 minutes
Cooking time: 55 minutes plus cooling time
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
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.