The only thing up for debate about banana bread is whether or not to add nuts. Or chocolate. Or peanut butter.
2 cups thoroughly mashed banana; about 4 or 5 medium bananas.
1/2 cup melted butter
1/4 cup yogurt
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1 cup chopped walnuts
1 tablespoon sugar
1/2 teaspoon cinnamon
Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9″ x 5″ loaf pan.
In a large bowl, stir together the mashed banana with all of the remaining ingredients except for the nuts. Beat the batter thoroughly, until everything is well combined. Scrape the sides and bottom of the bowl and beat briefly to incorporate any sticky residue. Stir in the walnuts.
Scoop the batter into the prepared pan. Mix together the sugar and cinnamon topping, and sprinkle over the batter.
Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean. If you have a digital thermometer, the bread’s temperature at the center should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking.
Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.