There was finally some serious ripening of bananas.. about time! My family should really stop eating bananas so I can bake more banana bread.. haha. Initially, I was going to bake peanut butter banana bread, but after the whole peanut butter pumpkin bread situation that didn't go so well, I decided to make some good old fashioned banana bread with chocolate chips. I ended up bringing some to school, since I didn't exactly need another excuse to eat chocolate. It turns out that banana bread is not as popular as I thought or maybe I just picked a bunch of banana bread haters. Who says 'no thank you' to banana bread?!?!
I used my usual banana bread recipe from Cook's illustrated. Since I'm into the whole fluffy baking thing, I creamed the butter and sugar instead of melting it. This was the first time I made this particular recipe this way and it did produce a softer crumb...YAY! On the other hand, there were a lot more dishes to be done (well, actually just the paddle and the mixing bowl..haha)
Cook's Illustrated, The New Best Recipe
2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
3/4 stick unsalted butter, melted and cooled
1 teaspoon vanilla extract
1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.
4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla 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. Scrape the batter into the prepared loaf pan.
5. 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. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)