1. Adjust oven rack to lower middle position and heat oven to 350F.
Grease bottom only of regular loaf pam, or grease and flour bottom and
sides of nonstick 9x 5x 3-inch loaf pan. Combine first 5 ingredients
together in large bowl; set aside.
2. Mix bananas, yogurt,eggs, butter, and vanilla with wooden spoon in
medium bowl. Using muffin method, lightly fold banana mixture into dry
ingredients with rubber spatula just until dry ingredients are moistened.
Batter should still look thick and chunky, without any streaks of
unincorporated flour. Scrape into loaf pan. Bake until loaf is golden
brown and toothpick comes out clean, about 55 minutes.. Cool in pan 5
minutes then transfer to wire rack. Serve warm or at room temperature.
BANANA-CHOCOLATE: reduce sugar to 10 tablespoons and mixing in 2 1/2
ounces grated bittersweet chocolate(a heaping 1/2 cup) into dry
ingredients.
BANANA-COCONUT WITH MACADAMIA NUTS: adjust oven rack to middle position; oven 350F. Toast 1/2 cup flaked, sweetened coconut and 1 cup chopped
macadamia nuts on small cookie sheet, stirring every 2 minutes, until
golden brown, about 6 min. Follow master recipe, substituting macadamia
and coconut for walnuts.
ORANGE SPICE: to master recipe add 1 teaspoon cinnamon, 1/4 teaspoon
grated nutmeg, and 2 tablespoons grated orange zest to dry ingredients
DRIED CHERRIES and macadamia nuts,,could add dried cherries to BANANA
COCONUTWITH MACADAMIA NUTS
Notes
cvook's illustrated 3-4 98 especially liked is the orange spice
version (could leave out nuts and add blueberries)
