Ulrikedal's Bananabread

Ingredients

• 4 ripe bananas
• 5 dl (about 2 cups) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ tsp ground cinnamon
• 115 g (½ cup) unsalted butter, softened to room temperature
• 1.75 dl (¾ cup) packed granulated sugar or brown sugar
• 2 eggs, at room temperature
• 0.8 dl (⅓ cup) plain yogurt or sour cream
• 1 tsp vanilla sugar (or 1 tsp vanilla extract)
• 1.75 dl (100 g) chopped walnuts from AF Bostäder's trees

Instructions

1. Position the oven rack in the lower third of the oven and preheat to 180°C (350°F). Grease a 22 × 10 cm (9 × 5 inch) loaf pan and set aside.
2. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
3. Using a stand mixer or hand mixer, beat the butter and sugar on high speed until smooth and creamy, about 2 minutes.
4. Reduce the mixer to medium speed and add the eggs one at a time, beating well after each addition. Add the yogurt, mashed bananas, and vanilla, and mix until just combined.
5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and bake for 60–65 minutes. After 30 minutes, loosely cover the loaf with aluminum foil to prevent the top and sides from becoming too dark. The bread is done when a toothpick inserted into the center comes out clean.
7. Remove from the oven and allow the banana bread to cool completely in the pan.
8. Cover and store the banana bread at room temperature for up to 2 days, or in the refrigerator for up to 1 week. It tastes even better on the second day, once the flavors have had time to develop.
9. Enjoy your delicious banana bread!

This recipe is adapted from Godaste bananbrödet - Recept - Hemmanytt.se