I had some bananas getting really ripe and nobody wanted to eat them, so I suggested to Dylan that we make banana bread with them. He thought it was a great idea so we set off on our baking expedition.

I needed something simple and found a great and simple recipe in America’s Test Kitchen Family Baking Book.

Dylan is prepared!

This is what our finished loaf looked like.

I had to go out at this point and when I got back, there was none left so I have no pictures of it sliced. That’s a good thing, I think.

Thanks to Dylan, we were successful in our adventure in the world of baking!

Banana Bread
Adapted from America’s Test Kitchen Family Baking Book (makes one 8″ loaf)

2 cups all-purpose flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp fine sea salt
1-1/2 cups mashed very ripe bananas (approx 3)
6 tbsp unsalted butter, melted and cooled
2 large free range eggs
1/4 cup whole yogurt
1 tsp vanilla extract

1. Pre-heat oven to 350 degrees F with rack in lower-middle position.
2. Spray a 9″ x 4″ loaf pan with non-stick spray.
3. Combine the flour, sugar, baking soda and sea salt with a whisk in a large bowl.
4. Combine the mashed bananas, butter, eggs, yogurt and vanilla extract in another bowl.
5. Gently fold the banana mixture into the flour mixture, being sure not to over mix.
6. Place the batter in loaf pan and smooth over the top.
7. Bake about 60 minutes or until a toothpick comes out clean from the center.
8. Let cool 10 minutes, then turn out onto a wire rack and let cool 1 hour.

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