Banana Walnut Bread
C’mon take a bite. Say hello to this semi-light and moist banana bread balanced with chopped walnuts. Before you know it, you’ve finished a slice. Worried about your summer diet? Relax. It has yogurt instead of cream. We took care of the texture without giving you the fat. There, there…have another slice. And don’t forget to wipe that golden crumb from the corner of your mouth…
Could we have one too many Banana Bread recipes? Clearly, Laura, who has an entire website/blog dedicated to banana bread would agree with me when I say: NO.
What is it with banana bread that we have hordes of recipes for it? Are all our kitchens swelling with overripe bananas? (Mine is.) Are we predominantly banana eaters? (Or just meaning to eat banana and forgetting about them till they start to get mushy?) Whichever the case for all of you out there, I can pretty much speak for my family and friends that banana bread will always be accepted with wide open hands and mouths.
I know, I know…banana bread is so versatile that it can be adjusted for and with just about anything. Here at Gourmeted, we’ve already given you one that has almond butter and save-till-last cinnamon crumble top and another that is moist, dense and an undeniable indulgence thanks to the butter and cream. This time, I offer you a nice compromise between the two, and then some (nuts).
What’s different with this banana bread? It has vanilla yogurt, most number of bananas among the 3 recipes, and chopped walnuts. It is moist without being too dense, which is an issue for some. There is a good balance of nuts to bread (i.e. not too much) to give it an all around pleasurable bite after bite after bite. So far, this has all the elements I want in a banana bread. I think I just found my new go-to banana bread recipe!
I made it into 3 little loaves that’s the perfect size to give out. I kept one for myself, gave one to my parents and another to my friend and her fiance. If you want some, you’ll have to make it. I’ve none left to share. Haha. Time to get more bananas because I already used up my frozen ones.
Freezing bananas: If you have any overripe bananas and not quite ready to make something out of it, don’t throw it away. Heavens, no. Peel the bananas and place them in ziploc bags before popping in the freezer. Just defrost in the fridge before using, or simply defrost in the microwave for a few seconds.
Ingredients (makes 3 small loaves)
• 2 cups unbleached all-purpose flour
• 4 very ripe bananas, mashed well (about 2 cups mashed)
• 3/4 cup sugar
• 3/4 cups coarsely chopped walnuts
• 1/3 cup vanilla yogurt
• 2 large eggs, lightly beaten
• 6 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp salt
• 3/4 tsp baking soda
1. Preheat oven to 375°F. Line each small loaf pan with parchment paper, one strip lengthwise and another crosswise. If you use one big loaf pan, adjust the baking time accordingly.
2. In a large bowl, mix all dry ingredients together and set aside.
3. In a medium bowl, mix the mashed bananas, yogurt, eggs, butter, and vanilla extract.
4. Fold the banana mixture into the bowl of dry ingredients until just combined. The resulting batter would be thick. Pour into the parchment lined loaf pans.
5. Bake for 45 to 50 minutes if using small loaf pans, and begin to monitor doneness at 40 minutes. For larger pans, time may vary from 50 to 60 minutes. It’s done when the top is golden brown and a toothpick comes out clean when inserted in the middle.
6. Place the pans on a wire rack and let it cool for 10 minutes before sliding the bread out of the pan. Serve immediately or wait to cool before enjoying.