It’s hard taking photographs of quick breads because they all kind of look the same. I tried cutting pieces, placing the bread out on different counters in my house; then I even wrapped it in saran wrap and put a funky little bow on it — still nothing. You can put lipstick on a pig and it’s still a pig. I’m not saying the bread is an ugly pig. It’s just hard to photograph and make look appealing. Do you see what I’m saying? So please forgive me if this isn’t the best photo I’ve taken — if you have any tips for how to photograph quick breads, please pass them on.
Now on to the review: this bread was great! I used one 6 oz. cup of non-fat strawberry yogurt. Next time I’m going to add a full cup (and maybe a tad more) of yogurt to boost the flavor. The original recipe called for plain or vanilla yogurt so feel free to substitute whatever yogurt flavor suits your fancy.
Source: Adapted from The Fresh Loaf
1/2 stick butter, melted and at room temperature
2 very ripe bananas, smashed
1 cup strawberry yogurt
2/3 cup sugar
1 1/2 cup all-purpose unbleached flour
1/2 cup whole wheat flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. all spice
1/2 tsp. nutmeg
3/4 cup walnuts (or pecans), coarsely chopped and roasted
Preheat oven to 350. Butter, flour and line loaf pan
1. In a medium bowl, add smashed bananas, eggs, butter, sugar and yogurt.
2. In a separate larger bowl, combine the rest of the ingredients, except the walnuts.
3. Add wet ingredients to dry ingredients and combined completely. Fold in walnuts. Pour batter into loaf plan and cook for 40-50 minutes until loaf is golden brown and a tooth pick inserted in the center comes out clean.