Quick Banana Bread

A double recipe day or a lagniappe if you prefer...I just noticed that I have three very ripe bananas and to keep them from going into the trash(neither madam or I like our bananas real ripe) I need to make some banana bread. I can do this while I eat lunch. This recipe makes a nice bread and is pretty fool proof and conveniently uses three very ripe bananas.

Banana Bread

2	cups unbleached all-purpose flour
3/4	cup granulated sugar
3/4	teaspoon baking soda
1/2	teaspoon table salt
1 1/4	cups toasted walnuts or pecans , chopped coarse (about 1 cup)
3	very ripe bananas, mashed well (about 1 1/2 cups)
1/4	cup plain yogurt
2	large eggs, beaten lightly
6	tablespoons unsalted butter , melted and cooled
1	teaspoon vanilla extract

1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first five ingredients together in large bowl; set aside.

2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Helpful hint: Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom.