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Title: Banana Bread (Sally McKenney)
Categories: Breads
Yield: 1 Loaf

2 c All-purpose flour (250 g)
1 ts Baking soda
1/4 ts Salt
1/2 ts Ground cinnamon
1/2 c Unsalted butter (115 g);
-softened to room
-temperature
3/4 c Brown sugar (150 g); packed
2 lg Eggs; at room temperature
1/3 c Plain yogurt or sour cream
-(80 g)
4 lg Ripe bananas (2 c); mashed
1 ts Pure vanilla extract
3/4 c Pecans or walnuts (100 g);
-chopped (optional)

Adjust the oven rack to the lower third position and preheat the oven
to 350 F (177 C). Grease a 9-5" loaf pan or coat with nonstick
spray. Set aside.

Whisk the flour, baking soda, salt, and cinnamon together in a large
bowl.

Using a handheld or stand mixer fitted with a paddle or whisk
attachment, beat the butter and brown sugar together on high speed
until smooth and creamy, about 2 minutes. On medium speed, add the
eggs one at a time, beating well after each addition. Beat in the
yogurt, mashed bananas, and vanilla extract on medium speed until
combined. With the mixer running on low speed, slowly beat the dry
ingredients into the wet ingredients until no flour pockets remain.
Do not overmix. Fold in the nuts, if using.

Spoon the batter into the prepared baking pan and bake for 60-65
minutes, loosely covering the bread with aluminum foil at the 30
minute mark to help prevent the top and sides from getting too brown.
A toothpick inserted in the center of the loaf will come out clean
when the bread is done. Remove from the oven and allow the bread to
cool completely in the pan set on a wire rack.

Cover and store banana bread at room temperature for 2 days or in the
refrigerator for up to 1 week. Banana bread tastes best on day 2
after the flavors have settled together.

Recipe FROM:
<https://sallysbakingaddiction.com/best-banana-bread-recipe/>

Recipe by Sally McKenney

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