Ingredients
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2 cups all-purpose flour
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1/2 cup sugar
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3/4 teaspoon baking soda
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1/2 teaspoon salt
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1 cup toasted walnuts (, you can grind these if your audience doens't like the texture of nuts) or 1 cup toasted pecans, , chopped (, you can grind these if your audience doens't like the texture of nuts)
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3 ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
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1/4 cup plain yogurt
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2 large eggs, beaten lightly
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6 tablespoons butter, melted then cooled
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1 teaspoon vanilla extract
Instructions
- Adjust oven rack to lower middle position and heat oven to 350 degrees.
- Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan.
- Combine dry ingredients together in large bowl and set aside.
- Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl.
- Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky.
- Pour batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes.
- Cool in pan for 5 minutes, then transfer to wire rack.
- Wrap tightly with plastic wrap and store in refrigerator for 4 days, on the counter for 2 days.