Baking Illustrated Banana Bread

I have been using the banana bread recipe in Baking Illustrated for many years now and I really enjoy it. It makes a flavourful loaf with a crispy crust that is dense yet fluffy. It is easy to make and I usually have all the ingredients on hand. Also, I like recipes that call for melted butter. I keep mine in the freezer, so it can easily be melted in a saucepan on the stove top (or in the microwave if you have one.) This recipe can also be spruced up with the addition of toasted nuts or chocolate chips. Or my personal favorite, replacing the banana with pureed pumpkin and sprinkling pumpkin seeds on top for a tasty pumpkin loaf.

Ingredients

2 cups all purpose unbleached flour
3/4 cup white sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas, mashed
1/4 cup plain yogurt
2 large eggs, lightly beaten
6 tablespoons unsalted butter, melted and cool
1 teaspoon vanilla extract

Directions

1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F degrees. Line a 9 by 5-inch loaf pan with parchment paper and set aside.
2. Whisk the flour, sugar, baking soda, and salt together in a large bowl; set aside.
3. Whisk together the mashed bananas, yogurt, eggs, melted butter, and vanilla in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
4. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)