MAKES ONE 9-INCH LOAF
For best flavor, use bananas that are very ripe.
2 |
cups (10 ounces) unbleached all-purpose flour |
¾ |
cup (5¼ ounces) sugar |
¾ |
teaspoon baking soda |
½ |
teaspoon table salt |
3 |
very ripe bananas, mashed well (about 1½ cups) |
¼ |
cup plain yogurt |
2 |
large eggs, lightly beaten |
6 |
tablespoons (¾ stick) unsalted butter, melted and cooled |
1 |
teaspoon vanilla extract |
1¼ |
cup walnuts, toasted and chopped coarse |
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease and flour a 9 by 5-inch loaf pan; set aside.
2. Whisk the flour, sugar, baking soda, and salt together in a large bowl; set aside.
3. Mix the mashed bananas, yogurt, eggs, butter, and vanilla together 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. Fold in the walnuts. Scrape the batter into the prepared loaf pan and smooth the surface with a rubber spatula.
4. 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.