Bananas are a wonder food. They’re packed with potassium and fiber. They help build stronger bones. They’re better than Tums for achy stomachs… I could go on, but you get the idea. I really like bananas, which is why banana bread is an infrequent treat at our house. I eat them before they ever get ripe.
But occasionally I do buy a large bunch so that I’ll have a few leftover for bread. Now, I’m a bit picky with my banana bread. I don’t like it overly moist, which makes the crust gooey by Day Two. I like hearty slices that can stand up to a little slathering of butter. This recipe is a tweak from the America’s Test Kitchen Family Cookbook. It uses yogurt to give the bread just the right smooth consistency. And it’s moist enough that I can substitute half of the regular flour for whole wheat without it becoming too dry. I also toss in some ground flax for an added nutrition boost (and then usually some chocolate chips – because you can’t go wrong with bananas and chocolate!).
And, instead of a large loaf pan, I bake mine in two smaller pans. My favorite part of the bread is the crust, anyway – and smaller loaves equal more crusts (and more heels) for everyone to argue over.
