Pecan Banana Bread

Slightly changed from America's Test Kitchen

2 C Flour
3/4 C Sugar
3/4 t Baking Soda
1/2 t Salt
3 Very Ripe Bananas, mashed well (about 1 1/2 C)
1/4 C Plain Yogurt
2 Eggs, lightly beaten
6 T Melted Butter, cooled
1 t Vanilla Extract
1 1/2 C Chopped Pecans

Preheat oven to 350 degrees, with rack to the lower-middle position. Grease a 9 x 5 loaf pan.

Whisk the flour, sugar, baking soda and salt together in a large bowl. Set aside.

Mix the mashed bananas, yogurt, eggs, butter and vanilla together in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter is thick and chunky. Fold in pecans. Scrape the mixture into the loaf pan and smooth the surface with the rubber spatula.

Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean - 55 min to 1 hour. Cool in the pan for 5 minutes, then transfer to a wire rack.

This is really good with some cream cheese icing.