So Yummy #1

When I am in the mood to cook something but don't have a really great recipe I go to my friend Sara. I say she is the Hollister version of Martha Stewart. I was wanting to bake something kind of easy and wasn't sure if banana bread or zucchini bread sounded better (my hubby was no help picking either). So I asked her for recipes for both. When she came over with the recipes not only did she bring the recipes she brought bananas:-) I made the banana first, zucchini to come this weekend. Sara did not let me down!

(I didn't have pecans so no nuts were used in this batch)

Banana Bread -From The New Best recipe cookbook

2 cups unbleached all purpose flour, plus more for dusting ( I used bleached)
1 ¼ cups chopped walnut (or your nut of choice or no nuts)
¾ cup Sugar
¾ teaspoon baking soda
½ teaspoon salt
3 very ripe bananas mashed (I used 4)
½ cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons (¾ stick) unsalted butter, melted and cooled. (I used salted)
1 teaspoon vanilla extract

1. 
   Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a loaf pan; dust with flour, tapping out the excess
   
2. Spread the nuts on a baking sheet and toast until fragrant, 5-10 minutes. Set aside to cool.
   
3. Whisk the flour, sugar, baking soda, salt, and nuts together in a large bowl; set aside.


4. Mix together the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl.


5. Lightly fold the banana mixture into the dry ingredients wit a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
   
6. Bake until the loaf is golden brown and a tooth pick inserted in the center comes out clean, about 55 minuets. Cool in pan for 5 minuets, then transfer to a wire rack.