Banana Bread for a Saturday Morning
I tried out a new banana bread recipe this morning that I found in an old Food Network magazine. A wonderful thing about being stuck in the house with a newborn, other than the enjoyment of spending time with your new baby, is all the magazines you get to look at! Neighbors from all around shared their magazines with us, and I found a wonderful recipe for quick bread, that has quickly made its way in to my repertoire of baking! What is so special about this recipe? It is not too sweet, you taste the banana and walnuts, and the oats give it some texture- the perfect combination!
Preheat the oven to 350 degrees. Lightly butter and flour one 9 by 5 inch loaf pan.
Make the batter:
Mix 1 3/4 cups flour, 3/4 cup sugar, 1 teaspoon of each baking power and salt, and 1/2 teaspoon each baking soda, cinnamon (I always had a bit more cinnamon than is called for!) and nutmeg in a large bowl; add 3/4 cup chopped walnuts and 1 cup oats. In a medium bowl whisk either 1/2 cup cooled melted butter OR vegetable oil (I used oil in this recipe, I think it makes the bread more moist) with two eggs, 1/2 cup plain yogurt or sour cream, 1 teaspoon vanilla extract and 1 teaspoon citrus zest. Stir in 3 small mashed bananas, then fold into the dry mixture.
Spread the batter into the prepared pan. Bake until a toothpick comes out clean about 55 minutes. Cool 30 minutes in the pan, then turn out to a cooling rack to cool completely.
I hope you enjoy your homemade quick banana bread as much as we did!