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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.

Nancy Watson
Added: Saturday, October 25, 2008


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

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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