I always think I'm buying plenty of extra bananas for the sole purpose of letting a few go overripe for making this oh-so-yummy banana bread. However, Mr. PieKnits is far better at eating fresh fruit than I and they usually end up all gone long before the first signs of overripeness. This time however, I managed to snag two pieces of fruit and while a full loaf requires more along the lines of four, it was enough to half the recipe and instead see how many muffins I could get out of it. So Banana Nut Bread, er - Muffins!
Listed below is the amounts for a full recipe, so feel free to make it in loaf form if you prefer. I find the muffins are easy for snatching on the way out the door in the morning.
Banana Nut Bread or Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/3 cup plain yogurt
- 2 cups mashed very overripe bananas
- 1/2 cup chopped pecans or walnuts (optional)
Preheat oven to 350°F. Lightly grease a 9 x 5 inch loaf pan (or muffin pan).
In a large bowl, whisk flour, baking soda, and salt.
In a separate bowl, cream together butter and brown sugar. Stir in eggs, vanilla, yogurt and mashed bananas until well blended.
Stir banana mixture into flour mixture just until moistened.
Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with just a few moist crumbs attached, 60 to 65 minutes for loaf or 20 minutes for muffins. Cool bread 10 minutes in pan, then turn out of pan, and cool completely on a wire rack.
oh wow, I need these in my life!! thanks for sharing the recipe, they look d.e.l.i.c.i.o.u.s!!
Yum! I will have to give your recipe a try.