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Bananabread!

My work was getting rid of an absurd amount of over-ripe bananas and I seized the opportunity and did not ask questions.

My first project?

Banana bread-from Cook's Illustrated

• 2 cups all-purpose flour
• 1 cup walnuts, coarsely chopped
• 3/4 cup sugar
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon (optional)
  
• 1 tsp nutmeg (optional)
  
• 3 very ripe bananas, mashed well (about 1 1/2 cups)
• 1/4 cup plain yogurt
• 2 large eggs
• 6 tbsp unsalted butter, melted and cooled
• 1 tsp vanilla

1. Pre-heat oven to 350˚. Grease the bottom and sides of a 9 by 5 inch loaf pan and dust with flour, tapping out the excess. Melt the butter so it has time to cool.
2. Spread walnuts out on cookie sheet and toast in oven until fragrant, 10 minutes. Let cool.
3. Whisk together dry ingredients and walnuts in a large bowl.
4. Mix all wet ingredients together in a separate bowl. Lightly fold the banana mixture into the dry ingredients until just incorporated and batter is thick and chunky. Scrape batter into loaf pan with spatula.
5. Bake until golden brown and a toothpick comes out clean, about 55 minutes. Cool in pan 5 minutes and transfer to a wire rack. Serve warm or at room temp.