Dress up your ba­nana bread with nuts, spices or choco­late

El Dorado News-Times - - Living -

One of the best ways to serve ba­nana bread is with toasted nuts. Toast­ing nuts in the oven makes them taste bet­ter. Spread the nuts out on a rimmed bak­ing sheet and heat the nuts in a 350 F oven un­til you can smell them, which takes about 5 min­utes. Once the nuts cool, chop and stir them into the bat­ter for any cake, cookie, muf­fin or quick bread. Fol­low this recipe with your kids.

BA­NANA BREAD

Serv­ings: 10

Start to fin­ish: 1 hour 15 min­utes, plus cool­ing time

Pre­pare In­gre­di­ents:

Vegetable oil spray

2 cups all-pur­pose flour

3/4 tea­spoon bak­ing soda

1/2 tea­spoon salt

3 very ripe ba­nanas (skins should be speck­led black)

3/4 cup sugar

2 large eggs

6 ta­ble­spoons un­salted but­ter, melted and cooled

1/4 cup plain yo­gurt

1 tea­spoon vanilla ex­tract

Gather Cook­ing Equip­ment

8 1/2-by-4 1/2-inch metal loaf pan

2 bowls (1 medium, 1 large)

Whisk

Large fork or potato masher

Rub­ber spat­ula

Tooth­pick

Oven mitts

Cool­ing rack

Cut­ting board

Chef's knife

Start Cook­ing!

Ad­just oven rack to mid­dle po­si­tion and heat oven to 350 F. Spray bot­tom and sides of 8 1/2-by-4 1/2-inch metal loaf pan with vegetable oil spray.

In medium bowl, whisk to­gether flour, bak­ing soda, and salt.

Peel ba­nanas and place in large bowl. Use large fork or potato masher to mash ba­nanas un­til bro­ken down but still chunky.

Add sugar, eggs, melted but­ter, yo­gurt, and vanilla to bowl with ba­nanas and whisk un­til com­bined.

Add flour mix­ture and use rub­ber spat­ula to gen­tly stir un­til just com­bined and no dry flour is vis­i­ble. Do not over­mix_ bat­ter should look thick and chunky. Use rub­ber spat­ula to scrape bat­ter into greased loaf pan and smooth top.

Place loaf pan in oven. Bake un­til ba­nana bread is golden brown and tooth­pick in­serted in cen­ter comes out clean, about 55 min­utes.

Use oven mitts to re­move ba­nana bread from oven (ask an adult for help). Place loaf pan on cool­ing rack and let ba­nana bread cool in pan for 15 min­utes.

Use oven mitts to care­fully turn loaf pan on its side and re­move ba­nana bread from pan. Let ba­nana bread cool on cool­ing rack for at least 1 hour. Trans­fer to cut­ting board, slice, and serve.

Make It Your Way

Dress up ba­nana bread with nuts, spices, cit­rus zest, or choco­late.

— Nutty Ba­nana Bread

Stir 1/2 cup wal­nuts, toasted and chopped, into bat­ter along with flour mix­ture.

— Choco­late Chip Ba­nana Bread

Stir 1/2 cup mini choco­late chips into bat­ter along with flour mix­ture.

Nutri­tion in­for­ma­tion per serv­ing: 260 calo­ries; 74 calo­ries from fat; 8 g fat (5 g sat­u­rated; 0 g trans fats); 62 mg choles­terol; 228 mg sodium; 43 g car­bo­hy­drate; 2 g fiber; 20 g sugar; 4 g pro­tein.

Daniel J. van Ackere/AP

Bread: This un­dated photo pro­vided by Amer­ica's Test Kitchen in De­cem­ber 2018 shows Ba­nana Bread in Brook­line, Mass. This recipe ap­pears in the "Com­plete Cook­book for Young Chefs."

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