This weekend felt like it went by so fast. I spent a lot of time in the kitchen... I like, when possible, cook a few meals ahead, so during the week when we come home from work I can have dinner on the table in no time. I got this new cooking book. It has amazing recipes it was hard to decide which one to make first. I decided on the banana bread. I had some very ripe bananas, which make the best banana bread, and I wanted to used them before they went bad. It is so good. It was hard waiting for it to cool down so I could have a slice.
Super Banana Bread
Slightly adapted from Williams-Sonoma Home Baked Comfort
2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
3 ripe bananas, smashed with a fork
1 cup of firmly packed brown sugar
1/2 cup Greek style yogurt
1 teaspoon pure vanilla extract
4 teaspoons butter, melted
1. Preheat oven to 350 F (180 C). Line a 9X5 inch loaf pan with parchment paper or butter generously.
2. In a bowl sift together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon and nutmeg) and set aside. In a large bowl whisk together the bananas, eggs, sugar, yogurt, butter and vanilla. Add the mixture to the dry ingredients and stir until just combined.
3. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few minutes before removing from the pan.