Banilla Banana Bread with inspiration from How to Cook Everything Vegetarian
Prep time 15 minutes
Cook time 1 hour
1 cup pastry/cake flour
1/2 cup whole wheat flour
1/2 cup white whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup sugar
8 tablespoons Stonyfield Banilla Yogurt (personal favorite flavor)2 eggs
3 very/overripe bananas mashed with a fork until smooth
1 teaspoon vanilla extract
1/4+ cup chopped pecans (or walnuts)
1/2 cup shredded dried coconut** this is Mark Bittman's not-so-secret ingredient
Preheat oven to 350F and grease a 9x5 inch loaf pan.
Mix the dry ingredients together. Add wet ingredients (yogurt, eggs, bananas, vanilla) slowly, stirring. Once you have a somewhat consistent mixture (it's okay if there are some chunks) gently fold in the pecans, coconut, or other dried fruit to your liking.
Pour the batter into your well greased loaf pan and bake for 50-70 minutes. The classic toothpick test and nice golden browning will tell you when it's done. Allow to cool in the pan for 15 minutes before removing.
For the full fat version use butter instead of yogurt.
Due to some sort of oven malfunction I actually made this banana bread twice in a matter of 72 hours. Some of the center of the first batch was undercooked. Check out the area right in the center of the loaf:
The second loaf was much more successful. The best part is that I actually had enough bananas in the freezer, freshly, overripe brought-home-from-school bananas on the counter to have extra after two loaves of bread. Wild.
Do doo do do do bana-muh-nah
Do doo do do,