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June 19th,
written by Arthur

‘Tis the season.  Summer.  Where the table life of bananas drops to days.  I can’t think of a better way use those aging bananas than banana bread.  The recipe below comes from America’s Test Kitchen and yields a tasty moist loaf.



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


  1. Adjust the oven rack to the lower-middle position and heat the oven to 350 degrees.  Generously coat an 8 1/2 by 4 1/2-inch loaf pan with vegetable oil spray.
  2. Whisk the flour, sugar, baking soda, and salt together in a large bowl.  Whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together in a separate bowl.  Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined.  Don’t over mix; the batter will look thick and chunky.
  3. Scrape the batter into the prepared pan and smooth the top.  Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes.
  4. Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.

There is an option where you can add nuts (1/2 cup walnuts, toasted and chopped), if you’re into that kind of thing.  As a person of moral character, I am not.


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