Banana Bread (CCTC p. 354)

On Sunday, October 25, I made "Banana Bread" from America's Test Kitchen's "The Complete Cooking for Two Cookbook" (p. 354).

The Process: Took about 15m to prep and 40m to bake. Very easy and fun recipe to make. I wound up baking it at 350 F for 30 minutes, then switching to convection bake at 300/325 F for an additional 8 minutes or so.

The Verdict: 10 out of 10. I can't really think how this could be improved.

The Cost: approx $1.50.

Toasting the walnuts.

Greased 5.5" x 3" pan.

Chopping the toasted walnuts.

Finished chopped walnuts.

Whisking flour, sugar, baking soda, salt and walnuts.

Melting the butter.

One VERY ripe banana.

One ripe banana, ready to be mashed.

Freshly mashed banana.

Adding melted butter to mashed banana.

Adding egg to the mashed banana.

Adding vanilla and yogurt to the mixture.

Whisking the mixture until smooth.

Folding the banana mixture into the flour mixture.

Pouring the batter into the tiny loaf pan.

Baking the loaf in the toaster oven at 350 F.

Taking the loaf out of the toaster oven.

Cooling the loaf on a wire rack.

The final loaf, ready to be sliced.

Sliced banana bread.

Finished product!

Totally delicious, with or without butter.