I love the flavor of fresh banana. This is a simple recipe to whip up with turned bananas you have forgotten to use. I love having a fresh loaf bread in the house to nibble on as long as it lasts.... sometimes not long at all.

Ingredients;

Butter for pan

1 1/2 cups all-purpose flour (plus more to dust the pan)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon fine salt

2 large eggs at room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar (I sometimes use dark if I want to intensify the flavor, it makes it a little more rich)

1/2 cup of canola oil

1 tbsp vanilla extract

3-4 ripe bananas mashed (depending on size you want a little over 2 cups)

1/3 cup of plain yogurt (I like to use 2% Greek yogurt)

1/4 cup roughly chopped walnuts for garnish (try to keep some pieces larger)

Directions;

Pre-Heat oven to 350 degrees. Butter and flour a 9-by-5 inch loaf pan.

In a large bowl, combine flour, baking soda, and salt.

In a separate bowl, whisk the eggs till combined, add the sugars, oil and vanilla and mix till combined.

Add the mashed bananas and yogurt to the egg mixture, slowly folding ingredients together.

Add the flour mixture to the banana egg mixture, folding about a 1/3 in at a time until combined. Should be about three times.

Pour the batter into the prepared pan and place in the oven. Bake for thirty minutes, remove the pan from the oven.

Take the chopped walnuts and top the bread with them. Place bread back in the oven for 20-25 more minutes.

Depending on your ovens heat you may want to reduce the temperature 15 degrees if you are nervous the nuts will burn on top.

Insert a wooden stick, if it comes out clean of batter the cake is done.

Let cool for an hour, slice and serve.