Saturday, April 7, 2007

Banana Bread

I had a hankering for banana bread not too long ago. This one that I made was incredibly moist and delicious. I adapted it from the Williams-Sonoma Banana-Raisin Bread recipe. I'm not big on raisins, so I omitted them from the recipe. But if you want, you can put them in.
Banana Bread
2 cups all-purpose flour
3/4 cup sugar
3/4 tsp. baking soda
1/2 tsp. fine sea salt
3 very ripe bananas, peeled and mashed
1/4 cup plain yogurt
2 large eggs, lightly beaten
1/3 cup canola oil
1 tsp. vanilla extract
Optional: 1 1/4 cup raisins
Grease and flour a 9-by-5-inch loaf pan, preferably nonstick. Preheat the oven to 350 degrees. In a large bowl, combine the flour, sugar, baking soda, salt, and if you're using them, raisins. Mix thoroughly. In another bowl, use a wooden spoon to mix together the bananas, yogurt, eggs, oil, and vanilla. Fold the banana mixture into the dry ingredients until just combined and chunky. Scoop the batter into the prepared pan. Bake until the bread is firm and golden brown, and a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for about 5 minutes, then turn onto a rack. Serve warm or at room temperature.

1 comment:

deb said...

DROOLING! and such artful presentation! my, my are you sure you're a lawyer? ;)