I Rule at Making Banana Bread!

Okay, so I know this sounds really conceited but it's true. I must say however that the credit really goes to Cook's Illustrated and America's Test Kitchen who produced the best ever cookbook aptly titled The Best Recipe and the updated version, The New Best Recipe (we have both). They will do as many different variations of a recipe as it takes to find the best one and it really pays off. The recipes are always excellent; they even get into the science of cooking like why you should put the butter in your mashed potatoes before the milk. If you can only get one cookbook I would recommend this one; at the risk of sounding sacrilegious it is the Bible of cookbooks.

Why am I talking about banana bread? Well, it all started when I bought yogurt only to realize when I got home that I had almost a whole container in the fridge. Ugh! But, all was not lost as we have been finding ways to use yogurt all week. One of my favorite ways to use yogurt is in banana bread so I bought bananas at the store and made it today. I am including the recipe so you can all experience the goodness that is this banana bread. It is moist, fluffy, banana-y (I realize this is not really a word), and just so good! If you like banana bread I guarantee this will be the best you've ever eaten.

P.S., It says to adjust the oven rack to the lower middle position but I find that makes the bottom a little dark. I leave the rack in the middle and it works great. It calls for unsalted butter but I usually use margarine and it tastes great. It also calls for walnuts but Ryan doesn't like walnuts so I leave them out usually. I think the flavor is really enhanced with them in so I would recommend using them but if you don't use them it will still taste really good!

The Best Recipe for Banana Bread
Makes one 9-inch loaf
For best results, be sure to use a loaf pan that measures 9 inches long, 5 inches across and 3 inches deep.

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
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, dark speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 teaspoon vanilla extract

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 in a large bowl; set aside.
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 batter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped in plastic wrap and stored at room temperature for up to 3 days.)