One of the best ways to serve banana bread is with toasted nuts. Toasting nuts in the oven makes them taste better. Spread the nuts out on a rimmed baking sheet and heat the nuts in a 350 F oven until you can smell them, which takes about 5 minutes. Once the nuts cool, chop and stir them into the batter for any cake, cookie, muffin or quick bread.

You can dress up your banana bread with nuts, spices, citrus zest or chocolate. Just stir in a 1/2 cup of walnuts or mini-chocolate chips into the batter along with flour mixture.

Follow this recipe with your kids.

Banana Bread

Servings: 10

Start to finish: 1 hour 15 minutes, plus cooling time

Ingredients

n Vegetable oil spray

n 2 c. all-purpose flour

n 3/4 tsp. baking soda

n 1/2 tsp. salt

n 3 very ripe bananas (skins should be speckled black)

n 3/4 c. sugar

n 2 large eggs

n 6 tbsp. unsalted butter, melted and cooled

n 1/4 c. plain yogurt

n 1 tsp. vanilla extract

Equipment

n 8 1/2-by-4 1/2-inch metal loaf pan

n 2 bowls (1 medium, 1 large)

n Whisk

n Large fork or potato masher

n Rubber spatula

n Toothpick

n Oven mitts

n Cooling rack

n Cutting board

n Chef's knife

Directions

1. Adjust oven rack to middle position and heat oven to 350 F. Spray bottom and sides of 8 1/2-by-4 1/2-inch metal loaf pan with vegetable oil spray.

2.


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In medium bowl, whisk together flour, baking soda and salt.

3. Peel bananas and place in large bowl. Use large fork or potato masher to mash bananas until broken down but still chunky.

4. Add sugar, eggs, melted butter, yogurt and vanilla to bowl with bananas and whisk until combined.

5. Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Do not overmix -- batter should look thick and chunky. Use rubber spatula to scrape batter into greased loaf pan and smooth top.

6. Place loaf pan in oven. Bake until banana bread is golden-brown and toothpick inserted in center comes out clean, about 55 minutes.

7. Remove banana bread from oven. Place loaf pan on cooling rack and let banana bread cool in pan for 15 minutes. Turn loaf pan on its side and remove banana bread from pan. Let banana bread cool on cooling rack for at least 1 hour. Transfer to cutting board, slice and serve.

Nutrition information per serving: 260 calories; 74 calories from fat; 8 g fat (5 g saturated; 0 g trans fats); 62 mg cholesterol; 228 mg sodium; 43 g carbohydrate; 2 g fiber; 20 g sugar; 4 g protein.