Banana Bread

Nothing like a warm slice of freshly made banana bread with a piping hot cup of coffee. Whether for breakfast, a mid-day snack or even dessert, this banana bread is moist, delicious and so very easy to make. 

Instead of one big loaf, I often make three mini loaves and share them with friends and neighbors. For an extra nice touch, buy decorated ceramic mini loaf pans and give them as little gifts with the banana bread baked right in.

Banana Bread

• 2 cups all-purpose flour

• 3/4 cup sugar

• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 6 tablespoons unsalted butter, melted and cooled

• 3 very ripe large bananas, mashed (about 1 1/2 cups)

• 2 large eggs, lightly beaten

• 1/4 cup plain yogurt

• 1 teaspoon pure vanilla extract

• 1/2 cup chopped pecans or walnuts

Preheat oven to 350^oF.

Banana Bread

Grease and flour a 9×5-inch loaf pan.

In a large bowl, whisk together the flour, sugar, baking soda and salt.

In a medium bowl, stir together the melted butter, bananas, eggs, yogurt, and vanilla, blending well.

Gently fold the wet ingredients into the dry, just to blend, do not over mix. Fold in the nuts.

Scrape the batter into the prepared pan and bake until a toothpick comes out clean or with a few crumbs, about 50-60 minutes. Cool in the pan for 10 minutes, then turn it out and let it cool for an hour on a wire rack.