Music: Sufjan Stevens, Illinoise. At first a bit fruity, simple, and more “Pop” than you’re looking for. But once you get a taste, it’s deep, soulful, flavorful, and intense. The perfect call when you need a little something to help you get through the day.
The perfect ripeness for perfect banana bread. So, I’ve made a lot of different recipes of banana bread. Once, I even added coca-cola thinking soda meant coke. I was 19, don’t judge. But BJ and I love banana bread. Really love it. BJ will toast it and schmear with butter, meanwhile, I have gobbled my pieces and am picking the crumbs from the plate.
Anyways, back to the recipe…I’ve tried a lot. Most call for two bananas and if they are old school recipes, vegetable oil…eeewwww. I got the Cook’s Illustrated bible (The New Best Recipe, 2004 edition) a few years back and it is by far the best banana bread. Why??
Simple. Three bananas and yogurt! It is really moist, but still has a ton of flavor. I keep the bananas pretty chunky and add a good amount of yogurt (more than it calls for) and yummmmmmm. The only other banana bread to compare was a whole wheat honey banana loaf I made once. I guess since I mentioned it, I now have to make it!
With fall upon us, banana bread is a go to baking recipe for us all, so enjoy my fave. And look forward to some more comforting fall foods ahead 🙂 Oh yea, sorry for the lack of pics of the finished product…did I mention that we LOVE banana bread?!?!
Cook’s Illustrated
Ingredients:
- 2 cups flour (unbleached, all purpose), plus more for dusting the pan
- 1 1/4 cups walnuts, chopped (I use pecans because their my fave)
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe, darkly speckled bananas, roughly mashed (about 1 1/2 cups)
- 1/4 cup plain yogurt (if more happens to fall in, it’s okay 🙂
- 2 eggs, lightly beaten
- 6 TB butter, melted and cooled
- 1 tspn. vanilla extract
Directions:
- Preheat oven to 350. Grease 9x5x3 bread pan and dust with flour, tapping out any excess.
- Spread nuts on baking sheet and toast until fragrant about 5 to 10 minutes. Cool.
- Whisk together dry ingredients: flour, sugar, baking soda, salt and nuts; set aside.
- Mix the wet ingredients: mashed bananas, yogurt, eggs, butter, and vanilla.
- Lightly fold banana mixture into dry ingredients, until batter is just combined and looks chunky. Scrape into prepared bread pan.
- Bake about 55 minutes; until loaf is golden brown and toothpick comes out clean when inserted.
- Can be wrapped in plastic and stored for 3 days.
Callywood Farms 
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