The Best Banana Bread, from Cook’s Illustrated, Published March 1, 1998.
2 unbleached all-purpose flour 1 cup whole wheat pastry flour, 1 cup all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 1/2 cup toasted walnuts , chopped coarse
3 very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4 cup plain non-fat yogurt
2 large eggs, beaten lightly egg whites, or 6 tablespoons liquid egg white substitute
6 tablespoons unsalted butter, Smart Balance 50/50 blend melted and cooled
1 teaspoon vanilla extract
1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.
2. Mix mashed bananas, yogurt, egg whites, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
OMG my kitchen smelled SO GOOD while this was baking! I have tried several banana bread recipes that have been OK, but this really is the best!! Make sure you do check with a toothpick, I probably cooked about 10 minutes longer because it was not done first check.
I cut about 12 thick slices
Nutrition per slice (1/12): 228.1 calories, 9.3g fat, 2.9g saturated fat, 7.6mg cholesterol, 238.7mg sodium, 34g carbohydrates, 2.1g fiber, 16.9g sugar, 3.8g protein.