BANANA BREAD

Almost entirely from epicurious.

Ingredients:

1/2 c (1 stick) butter, softened, plus more to grease pan
3/4 c brown sugar, packed
2 large eggs, room temperature

1 2/3 c flour, plus more for pan
1 t baking powder
1/2 t baking soda
1/2 t kosher salt

4 bananas, roasted in peel at 250°F for 20 minutes, cooled, peeled and mashed
1/4 c yogurt
1 t vanilla

1/2 c toasted nuts
1/2 c blueberries


Methodology:

Preheat oven to 350°F.

Butter and flour a 5" x 9" loaf pan and set aside.

Mix flour, baking powder, soda and salt in a small bowl and set aside.

Combine bananas with the yogurt and vanilla in a small bowl and set aside.

Using an electric mixer, cream the butter and sugar together in a large bowl until the mixture is pale in color, about 3 minutes.  Add the eggs, one by one, and mix until uniform, about 2 minutes.  Add in the banana mixture, mixing until combined.  Add dry ingredients in two batches, mixing until just combined.  Fold in nuts and blueberries.  Pour into prepared pan and smooth surface with a spatula.

Bake at 350°F for 60-65 minutes, until a toothpick stuck in comes out clean and surface is dark brown and cracked.

Cool in pan for 20 minutes, then release loaf onto a cutting board.