Friday, November 05, 2010

Banana Bread

A long time ago, I promised you my banana bread recipe from Baking Illustrated. We’ve finally unpacked the cookbooks, so here it is. It’s what I would call my go-to, plain banana bread recipe (I have others with chocolate and ginger, for example).

2 cups unbleached all-purpose flour
¾ cup sugar
¾ tsp baking soda
½ tsp salt
3 very ripe bananas, mashed well
¼ cup plain lactose-free yogurt
2 large eggs, beaten lightly
6 Tbsp unsalted butter or margarine, melted and cooled
1 tsp vanilla extract

Adjust an oven rack to the lower-middle position and heat the oven to 350 °F. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.

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

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.

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.


Anonymous said...

Dé-li-cieux! Jeanne, Marilou et moi avons réalisé cette recette et nous avons adoré le résultat (enfin surtout marilou et moi, ça manque de chocolat pour Jeanne). Merci!

Amélie said...

Je suis très contente que vous aimiez ça! On peut tout à fait ajouter des pépites de chocolat si on veut, pour les fines bouches. :)