Friday, February 3, 2012

Banana Bread - America's Test Kitchen

A friend gave me a large box of bananas to which I... froze 15 for smoothies, dehydrated 30, and made 8 loaves of banana bread!  I used this recipe and it turned out really good.

Banana Bread
by America's Test Kitchen (but found posted here)

Butter a non-stick bread pan, then flour well. (The flour is really important for the bread to “climb” against while baking.)

Combine and mix well the following dry ingredients in a bowl and set aside:
2 cups all purpose flour
¾ cup sugar
½ cup toasted coarsely chopped walnuts
½ teaspoon baking soda
½ teaspoon salt

In another medium bowl, coarsely smash 3 ripe bananas (use a large spoon or spatula and don’t puree – the banana needs to be chunky) To the bananas, add and combine: (but try not to reduce the banana chunks)

2 large eggs, beaten
6 Tablespoons melted butter
1 teaspoon vanilla
¼ cup buttermilk or plain yogurt

 Pour the wet ingredients into the dry ingredients and gently FOLD until the flour is thoroughly moistened. Pour into the prepared bread pan and spread the mixture evenly across the top. Bake in a preheated 350-degree (F) oven for 45-50 minutes.

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