Over the years, I have made at least 20 different banana breads. I will say, this recipe from “The New Best Recipe” is my favorite. I definitely have made some changes, but I use this as a base every time. Below is how I make it, but here is a link that I found to the one in this book.
2 cups unbleached all-purpose flour (then a little more for dusting the greased pan)
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe bananas
1/4 cup vanilla yogurt (I use a heaping 1/4 cup of lowfat yogurt)
2 large eggs
5 tbs unsalted butter, melted and cooled
1 tsp vanilla extract (again, I use an overflowing tsp as I love vanilla)
Directions Preheat over to 350 degrees. Grease a 9×5 inch loaf pan — I use Pam spray. Dust with flour, tapping out all of the excess.
Put flour, sugar, baking soda and salt into a bowl and whisk ingredients together.
Get another bowl and put in bananas, yogurt, eggs, butter, and vanilla. I either use a wooden spoon or even my hands and just mash it all together until there are no big chunks of banana left. Then, pour this banana mixture into the dry ingredients bowl. Fold the contents with a rubber spatula until just combined — the batter will look thick and chunky. Scrape the batter into the loaf pan.
Bake until golden brown and a toothpick inserted into the center comes out clean. The recipes says about 55 minutes, but I have never found this to be the case — generally 1 hour 10 min. When done, remove from the over and cool in the pan for 5 minutes. Then transfer to a wire rack. Can be served warm or a room temperature.
Sometimes, I add either chocolate chips or craisons to the bread. To do this, I would add 3/4 – 1 cup of either of those during the folding process. Both make an excellent additions! (As you can tell, I don’t like nuts in my bread, but it is always fun to have some additional taste in the bread. These two are perfect!)