Look at those nasty bananas! They really look much worse than they were. My hubs likes green bananas. I personally think that is a little odd but, hey! If it makes him happy, what the heck! So I buy them green and then in a couple of days they are perfect for me and in a couple more days we have perfect bananas for bread!
This is the recipe that I just tried from my Jan Karon Mitford Cookbook. It calls for lemon juice and yogurt. I thought that sounded very interesting. By the way....This is a great cookbook! It has all the recipes from her books. Plus the pictures are beautiful. I got mine from Amazon for about $4! SWEET!
Any Hoo! On to the recipe!
Cynthia's Banana Bread pg 274
Nonstick cooking spray for the pan
3/4 cup granulated sugar
1/3 cup unsalted butter, at room temperature
2 large eggs, at room temperature
1/4 cup plain yogurt
2 teaspoons fresh lemon juice
3 large very ripe bananas, mashed with a fork
2 tablespoons grated lemon zest
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
(I don't care for nuts and thought the bread was wonderful without)
Preheat the oven to 350*F. Coat a 9x13 loaf pan with nonstick cooking spray and set aside. Place the sugar and butter in the bowl of an electric mixer and cream until light and fluffy, about 8 minutes. Add the eggs, one at a time, beating well after each addition. Add the yogurt, lemon juice, bananas, and lemon zest and beat well. Sift the flour, baking soda, and salt into a large bowl. Add the dry ingredients to the banana mixture and stir until just blended. Add the walnuts and mix again until just incorporated.
Pour the batter into the pan, smooth the top, and bake for 55 minutes, or until a toothpick inserted into the center of the bread comes out fairly clean. Do not overcook. Cool in the pan on a rack for 5 minutes, then invert onto the rack to cool completely.