Banana Bread (OPT: Banana-Chocolate Bread)

By cortanez

For best results, be sure to use a loaf pan that measures 9 inches long, 5 inches across, and 3 inches deep.

Ingredients

• Banana-Chocolate Bread:
• 2 cups (10 ounces) unbleached all-purpose flour, plus more for dusting the pan
• 1 1/4 cups walnuts, chopped coarse
• 3/4 cup (5 1/4 ounces) sugar (NOTE: Can use slightly more)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 - 4 very ripe, soft, darkly-speckled large bananas, mashed well (about 1 1/2 cups)
• 1/4 cup vanilla yogurt
• 2 large eggs, beaten lightly
• 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 2.5 ounces bittersweet chocolate, grated or chopped
• 10 tablespoons sugar (instead of 3/4 cup above)

Details

Servings 1

Preparation

Step 1

1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside. OPTION: Add chocolate.
4. Mix the mashed bananas, yogurt, eggs, butter, 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 butter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Cool the pan for 5 minutes, 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.)