Now making my banana bread into smaller loaves. They are perfect again from the freezer!
Ingredients:
- 2 cups all-purpose flour (8 ounces)
- 3/4 cup granulated white sugar (5 ounces)
- 3/4 teaspoon baking soda ( bicarbonate of soda)
- 1/2 teaspoon salt
- 1 cup chopped pecans or walnuts (4 ounces)
- 2 large very ripe bananas
- 1/4 cup plain yogurt (2 ounces)
- 2 large eggs beaten slightly
- 6 tablespoons melted butter (3 ounces)
- 1 teaspoon vanilla extract
Preparation Method:
- Heat the oven to 350°F.and line the bottom of an 8″ non-stick loaf pan with parchment paper.
- Whisk together the flour, sugar, baking soda, salt, and 3/4 cup of chopped pecans and set aside.
- In a large bowl, mash the bananas. Then add the melted butter, yogurt, beaten eggs, and vanilla extract. Mix everything with a rubber spatula.
- Fold in the dry ingredients until just mixed, and the batter looks thick and chunky.
- Scrape the batter into the loaf pan. Scatter the rest of the pecans over the top. Bake in the center of your oven for about 55 minutes.
- Cool for 5 minutes before transferring to a wire rack to cool completely.
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