|Banana bread is the easiest thing to bake.|
|When bananas go bad.|
I have always used Betty Crocker's recipe, but tried a slight twist today. Everything calls for buttermilk, which we don't have in Sweden. I usually just use milk. We do have something called Fil, which would probably work, but I never have at home. This time, I tried the yogurt plus milk approach.
|I have taken to using vanilla powder instead of extract. I like how the little spots remind me of good vanilla ice cream.|
|Just like pancakes and muffins - don't overstir.|
|Something about walnuts and bananas just fit together.|
|Cooling in pan for 5 minutes|
|Cooling on rack|
1/4 c. (56g) butter, softened
1/2 plus 1/8 c. white sugar
1/2 tsp. vanilla extract or 1/4 tsp. ground vanilla bean
2 overripe bananas
1/4 c. yogurt (plain or whatever - mine was lemon)
1 T. milk
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. flour
1/2 cup chopped walnuts
Preheat oven to 350 F/165 C. Grease the bottom only of an 8" bread pan with butter.
In mixing bowl, beat together butter and sugar until combined. Add egg and vanilla and beat. Break the banana into a few chunks and add, then add yogurt and milk. Beat until just tiny banana bits remain. With a spoon, stir in baking soda, salt, and flour until just moistened. Fold in walnuts. Pour into prepared pan and level the top a bit.
Bake for about an hour (mine was 55 minutes) until toothpick inserted in center comes out clean.