"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Banana Bread Recipe

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This recipe for Banana Bread, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Watson
Added: Saturday, October 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 C (10 oz) unbleached al-purpose flour, plus more for dusting the pan
1 1/4 C walnuts, chopped coarse
3/4 C (5 1/4 oz) sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 C)
1/4 C plain yogurt
2 lg eggs, beaten lightly
6 tbsp (3/4 stick) unsalted butter, melted and cooled
1 tsp vanilla

Directions:
Directions:
1. Adjust an oven rack to the lower-middle position and heat the oven to 350. Grease the bottom and sides of a 9 by 5 in. loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 min. 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, batter 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 tooth-pick inserted in the center comes out clean, about 55 min. Cool in the pan for 5 min, 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.)

 

 

 

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