Friday, December 17, 2010

Best Banana Bread

This is quite possibly the best banana bread ever.
But first I have some amazing news to share: On Wednesday I finally finished my Communication degree.  4 majors, 2 schools, countless years, several trips, and a baby later, I am done. It's nice to have accomplished something so many people said would be impossible. And how did I celebrate? By baking, of course.

Not too long ago, Monet over at Anecdotes and Apple Cores posted a recipe for her favourite banana bread.  I've made a few different banana breads lately (okay, I mainly bake them into muffins), but none of them really blew me away. I'd yet to find a recipe to be faithful to.

I might have found it now, though.  I changed a few things to suit my tastes-- adding whole wheat flour, a pinch of nutmeg, and yogurt instead of sour cream.  The results were incredible.  A moist, lightly spiced bread that goes great with tea.

Best Banana Bread

1 cup AP flour
1 cup whole wheat flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
pinch of nutmeg
3 bananas (very ripe and mashed well)
6 tbsp butter (melted and cooled)
2 eggs
1/4 cup yogurt

1.  Preheat your oven to 350 Fahrenheit.  Grease an 8.5 x 4.5 inch loaf pan (or grease 3 mini-loaf pans)  
2.  In a large bowl, whisk together your dry ingredients.  Set aside.  In a medium bowl, combine bananas, butter, eggs, sugar and yogurt.  Gently fold the banana mixture into the flour mixture with a rubber spatula (do not overmix). The batter will look thick and chunky.
3.  Scrape the batter into the prepared pan(s) and smooth the top. 
4.  Bake until golden brown and only a few moist crumbs cling to a toothpick inserted in the center (about 50 minutes for a regular pan, about 20 minutes for mini pans). Let the loaf cool in the pan for 10 minutes before turning out onto a wire rack. Allow to cool for 1 hour before serving.


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