October 4, 2011

Banana Walnut Bread

Does anyone else watch The Rachel Zoe Project? Let me clarify, by "does anyone else watch" I mean "is anyone else in love with". If you don't, you should. If you do, you know what I mean when I say this banana nut bread is BANANAS! I die!

A few tips/tricks/suggestions:

1) Putting bananas in a paper sack and sealing it for a day will speed up the ripening process.

2) Toast the walnuts on a baking sheet at 350°F for 5-10 minutes until fragrant to release the natural oils, but watch carefully so as not to burn them!! No one likes burnt nuts.

3) If you don't want to buy a large container of plain yogurt or you don't have any on hand you could buy a smaller container of vanilla, banana, etc. or use whatever you have in the fridge (honestly vanilla or banana would be best, but I'll let your imagination run wild!)

Banana Walnut Bread
yields one loaf (and as many servings as you'd care)


2 c. unbleached all-purpose flour, plus more for dusting the pan
1 1/2 c. walnuts, coarsely chopped, toasted and cooled
3/4 c. granulated sugar
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 c. mashed banana (about 3-4 very ripe, dark, speckly bananas)
1/4 c. plain yogurt
2 large eggs, lightly beaten
3/4 c. (6 Tbls.) unsalted butter, melted and cooled, plus more for the pan
1 tsp. pure vanilla extract


1) Adjust the oven rack to the lower-middle position and preheat the oven to 350°F degrees.  Butter a 9x5-inch loaf pan. Dust with flour, tapping out the excess.

2) Whisk the flour, sugar, baking soda, salt and walnuts together in a bowl.

3) Mix the mashed bananas, yogurt, eggs, butter and vanilla in a medium bowl with a wooden spoon or spatula.  Fold the dry ingredients into the banana mixture just until combined.  The batter will be thick and chunky. Be careful not to overmix to avoid a tough bread.  Scrape the batter into the prepared loaf pan.

4) Bake until the loaf is golden brown and passes the toothpick test (aka when a toothpick inserted into the middle of the loaf comes out clean): approximately 50-55 minutes depending on your oven.  If your loaf is browning too quickly put a sheet of foil over the top and continue baking until done.  Cool bread in the pan for 10 minutes, then transfer to a wire rack and cool.  Serve warm or at room temperature.  The bread can be wrapped in plast wrap and stored at room temperature for up to 3 days. Pin It

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