best banana bread ever

we ate this loaf in about three days. and that was stretching it out. benji loves banana bread and prefers it for every meal and would gladly take it instead of a bowl of ice cream. admittedly, it is the perfect wake up in the morning treat (holds up for a dip in the toaster!) and a moist cakey midnight snack with a glass of milk. i may never bake my old recipe again. this banana bread comes from Here In America's Test Kitchen cookbook, which has never led me astray.

i've been loving my banana bread slices on a neat small plate, when the house is quiet and i'm curled up with my latest favorite ree-read. (i nabbed it at the library and got a hundred pages in on my first sitting. it's terribly addicting and laugh out loud / read it to your spouse funny.) i love simultaneously devouring a delicious book and an equally delicious treat.

Banana Bread
originally from America's Test Kitchen
Use a loaf pan that measures 9" long, 5" across and 3" deep.
(yes, i busted out my ruler too.)

2 cups all-purpose flour
3/4 cup sugar
3/4 tsp. baking soda
1/2 tsp. salt
3 very ripe, soft, darkly speckled bananas (mashed well with potato masher)
1/4 cup plain yogurt
2 eggs, beaten lightly
6 Tbs. butter, melted and cooled
1 tsp. vanilla extract
1 1/4 cups walnuts, chopped coarsely and toasted

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour loaf pan. Chop and toast walnut pieces in a dry skillet over medium heat, stirring until fragrant. (Stay attentive. There is a fine line between toasted and burnt!)

2. Whisk together dry ingredients in a large bowl and set aside. In separate bowl, mix mashed bananas, yogurt, eggs, butter and vanilla with wooden spoon. Lightly fold banana mixture into dry ingredients with rubber spatula just until combined and batter looks thick and chunky. Fold in walnuts. Scrape batter into prepared pan and smooth surface with rubber spatula.

3. Bake until loaf is golden brown and toothpick inserted in the center comes out clean, approximately 55 minutes. Cool in pan for 5 minutes and transfer to wire rack. Serve warm or at room temperature.

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