Scrape the glorious batter into a greased loaf pan and pop it in the oven for an hour or so, and then let it cool in the pan for about 15 minutes. Let it finish cooling on a rack…but don’t let it get so cool that it’s not a little bit warm when you eat that first slice. And whatever you do, don’t let the whole loaf get eaten without toasting up a slice, spreading it with a little bit of strawberry jam and enjoying it with a nice cup of tea. This is the banana-bread-baker’s due, and it’s mandatory.
Serves: One loaf
- 2 cups flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 1 cup sugar
- ¼ cup butter at room temperature
- 2 eggs, slightly beaten
- 3 ripe bananas, mashed (about 1½ cups)
- ⅓ cup vanilla yogurt
- ½ teaspoon vanilla extract
- Preheat oven to 350 and grease a 8x4 inch loaf pan with butter or cooking spray.
- Combine flour, salt and baking soda in a large mixing bowl, stirring gently with a whisk.
- Combine sugar, butter, eggs, bananas and yogurt in another bowl, and stir vigorously until well combined.
- Pour banana mixture into flour mixture and stir until no flour streaks remain. Scrape batter into loaf pan and bake for one hour or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 15 minutes, and then remove from the pan and continue cooling on a rack. Make sure to eat a piece while it is still warm, and make sure you try a piece toasted before it's all gone!