Three cloudy/rainy days in a row. And I'm enjoying it. Making a few comfort items for myself. First it was the squash and zucchini quiche and now I'm knocking out some banana bread. Cause nothin' says comfort to me like banana bread slices, toasted with butter, a crossword puzzle, and a cup of coffee and being left alone and being curled up on a comfortable sofa. But since I'm good if I get one out of the list there, let's just go with the banana bread.
Whenever I make banana bread, I go with black-skinned, mushy, fermenting bananas. If you see fumes emanating from the banana, all the better. And if I happen to find some bananas that are exhibiting any of the above properties and I'm unable to answer the call right then and there, then I wrap and freeze them for another day. And that day is upon us. I found a pack of 4 bananas in a freezer bag and set to work.
Rosie's 4-Banana Bread
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 stick unsalted butter, softened
3/4 cup packed dark brown sugar
2 eggs, room temperature
1/3 cup Activia Vanilla Yogurt (1- 453 g container) I already had the yogurt in my fridge and used that because it sounded really good. However, you could substitute plain Greek yogurt or sour cream.)
4 very ripe bananas, mashed
1 tsp vanilla
1 cup chopped pecans
Heat oven to 350°.
Butter a 9 x 5-inch baking pan. (I used glass.)
In medium bowl, mix dry ingredients - flour, baking soda, salt, and cinnamon.
In large bowl with hand mixer, beat butter, adding brown sugar gradually, scraping down sides, until light and creamy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in yogurt, bananas, and vanilla. Remember to scrape down sides of bowl.
Add dry ingredients slowly, beating on low speed, until just combined, being careful not to over mix. Stir in pecans.
Pour batter into prepared pan, smoothing top with offset spatula. Batter will be on the thick side.
Bake at 350° for about 60 minutes. Halfway through baking, rotate pan and loosely cover with foil to prevent top from getting too brown. To test for doneness, nsert a toothpick in center. If it comes out with just a few moist crumbs, you're good.
Cool banana bread in the pan set on a cooling rack for about an hour. Slide a knife or offset spatula around bread and remove from pan, letting it cool on rack.
Mise en place
Have everything out there and ready to go.
That way, when you need that eye of newt,
you know it's there.
I just hate it when I have to stop in the middle of everything
and go looking for a frog tail,
so just be sure you have everything assembled.
Sort of a thickish batter.
Pour into buttered pan.
Let cool in pan about an hour.
Turn out of pan and...
... cool on rack.
Nice texture and crumb.
The end piece toasted with butter on it.
That's the best part!
Enjoy.
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