Happy Banana Bread Day! Did you even know there was one? If not, hopefully you have a few over ripe bananas hanging around and you can make a loaf today. This is a super easy recipe from Cook’s Illustrated. It calls for one loaf, but I actually put it into two loaf pans. Thus, creating a smaller sized piece, reminiscent of biscotti. This allows my little one to walk around and munch on it when she refuses to sit for breakfast. I also omitted the walnuts since we have a nut allergy.

Cook’s Best Banana Bread

Ingredients

• 2 cups unbleached all-purpose flour
• 3/4 cup granulated sugar
• 3/4 tsp baking soda
• 1/2 tsp table salt
• 1 1/4 cup toasted walnuts, chopped coarse (about 1 cup)
• 3 very ripe bananas, soft, darkly speckled, mashed well (about 1 1/2 cups)
• 1/4 cup plain yogurt
• 2 large eggs, beaten lightly
• 6 Tbsp unsalted butter, melted and cooled
• 1 tsp vanilla extract

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Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of a regular loaf pan, or grease and flour bottom and sides of nonstick loaf pan, set aside. Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. Greasing and flouring the bottom and sides of a nonstick pan will allow the bread to rise from a otherwise slick surface.

Combine the first five ingredients together in a large bowl, set aside. Mix mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients until just combined and batter looks thick and chunky. Scrape batter into a prepared loaf pan, bake until loaf is golden brown and toothpick inserted in to the center comes out clean, about 55 minutes. Cool in pan for 5 minutes and then transfer to a wire rack. Serve warm or at room temperature.

Source: Cook’s Illustrated, March 1998