More Banana Bread

Are you seeing a trend here? It's obvious that I'm more baker than cook. I love my carbs. One of these days, I will post something for the stove top, but Sister Ahlborn has been waiting for this recipe for three weeks now . . . sorry Mom.

Banana Bread from The America's Test Kitchen

Ingredients:

2 cups (10 oz.) all purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 large very ripe bananas, mashed well (about 1 1/2 cups)
6 Tablespoons (3/4 stick) unsalted butter, melted and cooled slightly
2 large eggs
1/4 cup whole or low-fat plain yogurt  
(you can substitute sour cream, which I usually do because I always have sour cream in the fridge and hardly ever have plain yogurt.)
1 teaspoon vanilla extract
1/2 cup walnuts, toasted and chopped coarse (optional)

Directions:

1. Heat the oven to 350 degrees F. and grease a 8 1/2 by 4 1/2 inch loaf pan.

2. Whisk the flour, sugar, baking soda, and salt together in a large bowl. In a medium bowl, whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined (do not overmix - REALLY, do not overmix!) Fold in the walnuts is using. The batter will look thick and chunky.

3. Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes.

4. Let the loaf cool in the pan for 5 minutes then turn out onto a wire rack and let cool one hour before serving.

This is far and away my favorite banana bread ever. I avoid eating my bananas just so that I can let them go dark and bake this bread. Hope you like it too!

Honey's Banana Bread

FYI: Today's recipes are brought to you per request of Elder and Sister Ahlborn. I welcome all recipe requests as they keep away blogger's block in my tired, new mommy brain. Thanks!

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Honey is my mother-in-law. When Pete and I were engaged, his sister told me that their mom had always liked the idea of being called "Honey" by her future grandchildren. Eight years, three marriages, and six grandchildren later, Honey is about all that Peter's mother gets called these days. It fits both because she's about the sweetest person around and because she makes such tasty food. Peter could live off of her banana bread, so it's good that the recipe makes a lot.

HONEY'S BANANA BREAD

Ingredients:

2 cups granulated sugar
6 Tablespoons vegetable or canola oil
2 eggs
6 large and ripe bananas, mashed well
5 cups all-purpose flour
7 tsp. baking powder
2 tsp. salt
1 1/2 cups milk

Directions:

Preheat the oven to 350 degrees F. Grease and flour three large loaf pans.

In a large bowl, whisk together the sugar and oil. Beat in the eggs. Add the banana. Sift together the dry ingredients. Add one third of the flour mixture to the banana batter. Stir in half of the milk. Continue mixing in the flour and milk alternately just until the batter is moist and combined.

Divide the batter evenly between the pans and bake for 55-60 minutes until golden brown and a toothpick comes out clean.