Banana bread

I made banana bread with our black bananas. I know...MORE black bananas! I don't know why we can't manage to consume those things before they turn. We both love bananas, I swear! The recipe is from my America's Test Kitchen Family Baking Book.

2 cups all-purpose flour

3/4 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

3 large very ripe bananas, mashed well

6 tablespoons unsalted butter, melted and cooled

2 large eggs

1/4 cup low-fat plain yogurt

1 teaspoon vanilla extract

1/2 cup walnuts, toasted and chopped (optional) - (I used them)

1. Heat the oven to 350 degrees. Grease a loaf pan.

2. Whisk the flour, sugar, baking soda, and salt together in a large bowl. In a medium bowl, whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together. Gently fold the banana mixture into the flour mixture with a spatula until just combined (don't overmix). Fold in the walnuts. The batter will look thick and chunky.

3. Scrape the batter into the loaf pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes, rotating the pan halfway through.

4. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.