Banana Bread

• 2 cups unbleached all-purpose flour, plus more for dusting pan
• 1 1/4 cups walnuts, chopped coarse
• 3/4 cup sugar
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2
• cups)
• 1/4 plain yogurt
• 2 large eggs, beaten lightly
• 6 tbsp unsalted butter, melted and cooled
• 1 tsp vanilla extract

1. (makes one 9 inch loaf)
2. 1. Adjust oven rack to lower-middle position and heat the oven to 350
3. degrees. Grease the bottom and sides of a 9 by 5 inche loaff pan; dust with
4. flour, tapping out the excess.
5. 2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10
6. minutes. Set aside to cool.
7. 3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a
8. large bowl; set aside.
9. 4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden
10. spoon in a medium bowl. Lightly fold the banana mixture into the dry
11. ingredients with a rubber spatula until just combined and the batter looks
12. thick and chunky. Scrape the batter into the prepared loaf pan.
13. 5. Bake until the loaf is golden brown and a toothpick inserted in the
14. center comes out clean, about 55 minutes. Cook in the pan for 5 minutes,
15. then transfer to a wire rack. Serve warm or at room temperature. (The bread
16. can be wrapped with platic wrap and stored at room temperature for up to 3
17. days.)

flour, walnuts, sugar, baking soda, salt, very, yogurt, eggs, unsalted butter, vanilla

Taken from www.epicurious.com/recipes/member/views/banana-bread-1270711 (may not work)