1/4cuppart-skim or full fat plain yogurt(2oz, 58g)
3ouncesunsalted butter,melted and cooled
1 1/2teaspoonspure vanilla extract
Instructions
Place an oven rack in the lower middle position and preheat the oven to 350 degrees F. Grease a 9x5-inch loaf pan with baking spray or butter and flour (tapping out the excess flour).
Spread the walnuts in a single layer on a baking sheet, and toast, stirring once or twice, until the nuts are fragrant and have slightly darkened in color, 7-10 minutes. Allow to cool and then chop finely.
In a large bowl, whisk together the flour, sugar, baking soda, kosher salt and chopped walnuts. In a separate medium or large bowl, use a spatula to combine the bananas, eggs, yogurt, butter and vanilla extract.
Fold the wet ingredients into the dry until just combined and no flour patches remain. The batter will look chunky because of the bananas. Transfer the batter to the prepared loaf pan.
Bake for 50-55 minutes, until a toothpick comes out clean from the center and the top is a deep, golden brown. Cool for 5 minutes, then transfer to a wire rack to finish cooling. Serve warm or at room temperature.
Leftovers can be stored at room temperature, covered, for 3-4 days.
Notes
You can save time by purchasing pre-toasted walnuts.
Variations:
Banana-Chocolate Bread: reduce the sugar to 1/2 cup + 2 tablespoons, and add 2 1/2 ounces grated bittersweet chocolate to the dry ingredients (approximately 1/2 cup).
Banana Bread with Sour Cream: swap the 1/4 cup yogurt with 1/4 cup sour cream
Banana Bread with Chocolate Chips: add 1 cup bittersweet or semi-sweet chocolate chips to the dry ingredients