Banana Bread: not for monkeys!

On Tuesday I posted to Twitter that I was going home to make banana bread on my day off from training.  The response was incredible – everywhere from “it is bad for you!” to “I eat banana bread on my long runs and rides”.

We had a conversation at work as well on Tuesday, about bananas.  What to do with bananas that were either just about too ripe, or definitely too ripe.  Consensus was:  banana bread (or as the English may call it, banana cake).  You can use bananas that are pretty black which you might otherwise think of as “no good” and they are perfect for this recipe. 

I am a big fan of using and not throwing away food.  This is a great recipe to use up those bananas that are just too ripe to eat.  Also, I love making simple easy recipes that taste good.  And I believe in knowing what I am eating, so I like the fact that this recipe is easy enough to make at home, avoiding all the nasties that the food companies put in our food.  It is not too sweet, sure it has sugar and white flour so it is not too good for you, but again, everything in moderation.  Oh yeah, and did I mention it is easy?

This recipe was originally from Cook’s Illustrated circa 1998.  If you like it I encourage you to follow Christopher Kimball the editor of Cook’s on twitter @cpkimball and to check out the Cook’s website.

Banana Walnut Bread

Note:  I doubled this recipe to get three medium loaves – in the US I think the loaf pans are big enough so that a single batch equals one loaf.  Below is the single batch recipe.

Ingredients

2 cups plain flour
3/4 cup caster (granulated) sugar
3/4 teaspoon baking soda
1/2 teaspoon plain salt
1 and 1/4 cups toasted walnuts (toast in a dry pan, and then chop up)
3 very ripe bananas (soft, dark, speckly) mashed well (about 1 and a half cups)
1/4 cup plain yogurt (I used plain Greek yogurt as it is higher protein)
2 large eggs, lightly beaten
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

Instructions

1.  Adjust oven rack to low middle of oven.  Heat oven to 350F (180C).
2.  Toast your walnuts.  Basically put them in a pan without any oil over heat, and turn continuously for about 5 minutes.  This will toast them (don’t burn them).  Then chop the walnuts into pieces.
3.  Melt your butter.  Add in just a touch extra to use for step 4.
4.  If using a non-stick loaf pan:  Grease bottom and sides of pan and then flour the pan (add a bit of flour and knock around a bit until there is a light dusting of flour all over the pan).  I use a bit of melted butter to grease the pan as it is easier.If using a regular pan (NOT non-stick) just grease and flour the bottom of the pan.
5.  Combine the first 5 ingredients (the dry ingredients) in a large bowl and set aside.
6.  Mash the bananas. 
7.  Crack open the eggs and lightly beat them.
8.  Mix mashed bananas, yogurt, eggs, butter and vanilla together.  I use a wooden spoon for this as metal can have a reactive property.
9.  Fold the mixture into the dry ingredients – use a rubber spatula and just mix until lightly combined (not well beaten).  You want a thick and chunky batter, and having the flour not totally mixed in is ok.
10.  Scrape batter into the loaf pan(s).

The three loaves before.  After they were gone too quickly to photograph!

11.  Set the pans onto a baking tray, and bake for about 50 – 55 minutes or until a toothpick inserted into the centre comes out clean.
12.  Cool on a wire rack for about 5 minutes.  Then turn out of pan.
13.  Serve warm, at room temperature, toasted – however you like – and ENJOY!

Note: I often add chocolate chips or chopped dark chocolate into this recipe. It is a tasty addition!