Best Banana Bread Ever!

I love America's test kitchen, without fail whatever recipe I pull from their cookbook or magazines, it always works out!

I did some cooking for the week during the weekend (a huge batch of veggie chili and paella) and was also in the mood for some baking. (This was all after cleaning the kitchen, fridge and floors... and assembling the crib... so maybe I am nesting).

Anyways, since I had way overripe bananas sitting on the counter, the best thing to do was to make banana bread! (I skipped the walnuts as they are optional... aka I didn't have them... and it was amazing)



RECIPE

Butter/grease (I used smart balance spray) a 9x5 non-stick bread pan, then flour well.

Combine and mix well the following dry ingredients in a bowl and set aside:
2 cups flour
¾ cup sugar
½ cup toasted coarsely chopped walnuts (optional)
½ teaspoon baking soda
½ teaspoon salt

In another medium bowl, coarsely smash 3 ripe bananas (use a large spoon or spatula and don’t puree – the banana needs to be chunky)

To the bananas, add and combine: (but try not to reduce the banana chunks)
2 large eggs, beaten
6 Tablespoons melted butter
1 teaspoon vanilla
¼ cup buttermilk or plain yogurt

Pour the wet ingredients into the dry ingredients and gently FOLD until the flour is thoroughly moistened. Pour into the prepared bread pan and spread the mixture evenly across the top.

Bake in a preheated 350-degree (F) oven for 45-50 minutes.

AMAZING!!!