Читать книгу The Cookbook for Kids - Lisa Atwood - Страница 30

d

id you know?

You’re better off using really ripe, even brown-speckled bananas for this big loaf. The riper the bananas, the more flavorful and moist the bread will be.

breakfast 29

first mix the ingredients

Preheat the oven to 350°F (180°C). Butter and flour a 5-by-9-inch (13-by-23-cm) loaf pan. In a medium bowl, mix together the flour, sugar, baking soda, and salt. In a large bowl, mash the bananas well with a fork. Add the butter, eggs, yogurt, and vanilla. Stir until blended. Gradually add the flour mixture, stirring gently just until mixed. Stir in the nuts, if using. Scrape the batter into the prepared loaf pan.

thenbake the bread

Bake until a toothpick inserted into the center comes out clean, about 1 hour. If the top begins to brown too much during baking, cover loosely with aluminum foil. Let the pan cool on a wire rack for 10 minutes, then turn the bread out on the rack, turn right side up, and let cool completely.

finallyserve thebread

Cut the bread into slices and serve at room temperature.

Makes 8–10 servings

what you need

Butter 1⁄2 cup (4 oz/125 g), melted, plus more for

greasing the pan

All-purpose flour 21⁄4 cups (111⁄2 oz/360 g), plus more for dusting the pan

Sugar 1 cup (8 oz/250 g)

Baking soda 1 teaspoon

Salt 12 teaspoon

⁄

Very ripe bananas 3

Large eggs 2, lightly beaten

Plain yogurt 1⁄3 cup (3 oz/90 g)Vanilla extract 1 teaspoonWalnuts 1 cup (4 oz/125 g) chopped (optional)

the best banana bread