This version uses a combo of cake flour and AP flour to lighten the crumb as the butter is reduced down to just 3 TBSP. Yogurt is added to maintain moisture. Simply mix the dry ingredients to the wet ingredients and bake at 350 degrees for 50-60 minutes
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
4 large very ripe bananas (about 1¾ to 2 pounds), peeled. A 5th banana is optional for topping the loaf
½ cup unsalted butter, melted and cooled slightly* **
2 eggs
¾ cup light brown sugar
1 teaspoon vanilla extract
½ cup walnuts, coarsely chopped (optional)
2 teaspoons granulated sugar
*less sweet, lower fat version: substitute half of the melted butter for 1/2 cup unsweetened applesauce and use scant cups of brown sugar instead of packed. I also removed the salt to off set the lower sugar content. Add raisins once wet and dry ingredients are incorporated.
**I’ve also used half butter and half coconut oil which seemed to actually enhance the butter flavor.
1. Preheat oven to 350 degres F. Spray an 8½ by 4½-inch loaf pan with non-stick cooking spray; set aside.
2. In a large bowl, whisk together the flour, baking soda and salt.
3. Place 4 of the bananas in a microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with a paring knife. Microwave on high power until the bananas are soft and have released liquid, about 5 minutes. Transfer the bananas to a fine-mesh strainer placed over a medium bowl and allow to drain, stirring occasionally, or 15 minutes (there should be ½ to ¾ cup liquid).
4. Transfer the liquid to a small saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove the pan from the heat, stir the reduced liquid into the bananas, and mash with a potato masher until fairly smooth. Whisk in the butter, eggs, brown sugar and vanilla extract.
5. Pour the banana mixture into the flour mixture and stir until just combined, with some streaks of flour remaining. Gently fold in the walnuts, if using. Scrape the batter into the prepared pan. Slice the remaining banana and shingle them on the top in 2 rows. Alternatively, lay whole walnuts in a decorative pattern on top. Sprinkle the granulated sugar evenly over the top of the loaf.
6. Bake until a toothpick inserted into the center of the loaf comes out clean, 55 to 75 minutes. Caution about burning the top. You may need to cover loosely with foil, especially if you topped the loaf with nuts. Cool the bread in the pan on a wire rack for 15 minutes, then remove the loaf from the pan and continue to cool on a wire rack. Serve warm or at room temperature. The bread can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days. It can also be frozen (the wrapped loaf should then be placed in an resealable freezer bag or double-wrapped with foil) for up to 2 months.
Combine flour, baking soda, salt in a bowl and set aside
Mash bananas but still leave a little texture. Add the sugar and beat till light and fluffy.
Add butter eggs and vanilla
Mix in dry ingredients. Once almost fully mixed add the chopped nuts.
Pour into a loaf pan and top with whole nuts
Bake at 350 for 1 hour 15 minutes. Watch that the nuts aren’t burning. You may need to cover with foil halfway through baking to prevent burning.
Nesting On A Hill 