The recipe makes one large loaf of bread (10" loaf pan) or smaller ones if you choose to break it up. I'm confident that this would lend really well to muffins as well if you'd like something you can prepare and then have conveniently waiting for you when you are on the go. I made one big dog loaf and then just stored it in a freezer bag on my counter top for subsequent snacking. My bake time was just about 50 minutes for the 10" loaf, although you will have to adjust your time based on how large or small you choose to go.
I will certainly be using this recipe again. My banana nut bread is now going on 3 days old and its still just as moist and delicious as it was day one. Give this one a shot- I'm sure it will not disappoint.
Recipe from: www.thefreshloaf.com
In one bowl, combine:
1/2 stick (4-5 tablespoons) butter, softenedUse a potato masher, fork, or spoon to squish the banana and mix the ingredients together. It is alright for there to be small (1 centimeter) chunks of banana in the batter, but you want most of the banana to be reduced to mush.
2 or 3 very ripe bananas
1 cup vanilla or plain yogurt
2/3 cup sugar
In another bowl, combine:
1 1/2 cup all-purpose unbleached flourCombine the wet and dry ingredients and mix until the ingredients are blended together.
1/2 cup whole wheat flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
If you like, stir in additional ingredients here, such as chopped walnuts or pecans, dried cherries or apricots, or chocolate chips. A handful (about a half a cup) is about right.
Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes.
Remove from the oven. This bread is great warm, but it is excellent cold too.
After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen.