I do not normally make banana bread in our house. My husband is the designated person who makes banana, and zucchini bread. I was also a little worried about the bread sinking in the middle as it cooled, but Brian said that was normal. I loved the crunchy toasted walnuts and the occasional taste of chocolate. The only problem I have with baking bread is I forget that the bread is in the fridge to eat. I made the bread a while ago and the center of the bread is a little mushy which is a sign of something, but I am not sure what it means.
Cooking book: Baking Illustrated
Follow the recipe for Banana Bread, reducing the sugar to 10 T and mixing 2 1/2 ounces grated bitter sweet chocolate into the dry ingredients.
2 C all purpose flour, plus more for dusting teh pan
1 1/4 C walnuts, chopped coarse
3/4 C sugar
3/4 t baking soda
1/2 t salt
3 very ripe, soft, darkly speckled large bananas, mashed well
1/4 C plain yogurt
2 large eggs, beaten lightly
6 T unsalted butter, melted and cooled
1 t vanilla extract
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9 by 5 in loaf pan; dust with flour, tapping out excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5-10 minutes. Set aside to cool.
3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.
4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.