Tasty Tuesday - Banana Bread

I love fresh fruit but sometimes I don't get it eaten in time before it goes bad, feel like I am throwing cash in the trash. But luckily "bad" bananas make for some great banana bread!

I tried out a new recipe in my baking bible which never fails to produce a great product. If you do not have this cookbook yet I highly recommend getting it. It reads like a book and tells you step by step why things work and why they do not. So if you have ever had a baking disaster you owe it to yourself to invest in this cookbook!

Banana Bread

2 cups (10 oz) unbleached all-purpose flour, plus more for dusting the pan

1 1/4 cups walnuts, chopped course

3/4 cup (5.25 oz) sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)

1/4 cup plain yogurt

2 large eggs, beaten lightly

6 tablespoons unsalted butter, melted and cooled

1 teaspoon vanilla extract

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9x5 inch loaf pan; dust with flour, tapping the excess

2. Spread the walnuts on a baking sheet and toast until fragrant, 5-10 minutes. Set aside to cool.

3. Whisk the flour, sugar, baking soda, salt and walnuts together in a large bowl; set aside.

4. Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.

5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.

Baking away... and smelling so good!

Fresh out of the oven

Looks perfect!