Modified from James Beards’ Banana Bread recipe.
I recently emailed the James’ Beard recipe to some relatives. As everyone knows, I’ve also been working my way through food reserves in the house before moving.
I decided modifying the banana bread recipe would be the perfect way to use up some food in the refrigerator and make a tasty dessert bread for today’s dinner.
What you’ll need:
1 cup whole wheat flour
1 cup all-purpose flour
1 t. baking soda
½ t. salt
1 stick butter, room temperature
1 cup sugar
2 eggs, room temperature
2 mashed overripe bananas
1/3 cup yogurt
1 t. vinegar
2/3 cup walnuts, chopped
Begin by buttering the bread “lavishly”. Set aside. Preheat the oven to 350 degrees.
Sift the flours, baking soda, and salt into a bowl. Set aside. Mix together the yogurt and vinegar, set aside.
Cream the butter. Slowly add the sugar. Add the eggs and banana.
Slowly fold in the flour mixture and yogurt mixture, alternating between the two. Once all the flour and yogurt mixes have been combined into the batter, gently fold in the chopped walnuts. Pour the batter into the buttered bread pan.
Bake for 1 hour or until the center of the bread springs back after being gently pressed in.
Once finished, allow to cool 10 minutes in the pan. Then, remove bread from pan and allow to finish cooling on cooling rack.
Results: I have successfully used all of the overripe bananas that have been living in my freezer for the past several months. “Lavishly” buttering the pan allows the bread to develop a delicious crust. This was the perfect dessert to my snowy Wednesday night dinner!