Mom makes banana bread, Eric eats it. yum.
The Gardenfork.tv Banana Bread Recipe by Eric Rochow
2 cups all purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 handful walnuts
3 really ripe bananas, mashed with a fork
1 stick of butter unsalted
1/2 cup sugar
1/2 cup yogurt, buttermilk, or milk with 1-1/2 teaspoons of white vinegar added – let the milk/vinegar sit for 5 minutes, then add to batter.
This is the one bowl method of Banana Bread.
Preheat the oven to 350F
Melt the butter -if using a microwave it helps to cover the bowl with wax paper. Save the butter wrapper and bowl used to melt butter to grease the loaf pan.
Add the mashed bananas, melted butter, eggs, and yogurt to a large bowl and mix well.
Then add each dry ingredients. The trick here is to not over mix the batter, which can cause the bread to not rise well.
Add the flour, baking soda, and salt.
Then toss in the walnuts. You can use chopped walnuts or pieces. (don’t toss in the walnuts before this, or they will be coated with dry flour )
Grease the loaf pan with the butter wrapper and the butter left behind in the bowl what was used to melt the stick of butter.
Place in a 350F oven and bake for 55-65 minutes. When a clean knife is inserted and comes out clean, its done. My oven always takes longer than most to bake things, so check the bread at 55 minutes.
Allow the banana bread to cool for 10-15 minutes then run a knife along the edges of the pan and turn out onto a cooling rack. Let the banana bread sit for a bit, it will slice much easier that way. copyright eric gunnar rochow