I was recently in Los Angeles to be with my family during a rough time, and due to the last minute notice, drove down. Portland to L.A. is a long, boring drive! So, to make the drive home less awful, my little brother came with me. He brought some bananas to eat on the way, and forgot about them, then left them in my car for two days. When I noticed the banana smell in my car, I investigated and quickly found a couple of ridiculously over-ripe bananas in a bag. I was about to toss them, when the thought of home made banana bread popped into my head.
I adapted a recipe that I found in a pile of stuff, and thought I’d share it for those of you that also forget to eat your yellow bananas and feel bad tossing the brown ones.
- ½ stick softened butter
- 2 eggs
- 2 or 3 over-ripe bananas
- ⅔ cup sugar
- 3 Tbsp vanilla yogurt
- ¼ tsp vanilla extract
- 1⅓ cups all-purpose, unbleached flour
- ¾ tsp salt
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp cinnamon
- ½ cup chopped walnuts
- Preheat oven to 350 degrees.
- In a medium mixing bowl, combine the butter, eggs, bananas, sugar, yogurt and vanilla extract with a fork, smushing the bananas into very small chunks in the process.
- In a large mixing bowl, combine the remaining ingredients.
- Pour the wet ingredients into the large bowl with the dry ingredients and mix until well blended.
- Pour into a greased loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Remove from oven and let cool for about 5 minutes, then remove from pan and put on wire cooling rack to cool until edible.
This bread is awesome warm, but good room temperature as well. And, the kitchen smells AMAZING while this is baking. Enjoy!